My husband and I have been doing some home remodeling which has been keeping me away from posting here as much as I should. I have done a few crafts, I just haven't taken the time to write the posts. But I found this old post that was still in draft form clear back from April of this year. I hadn't even realized it was still there until Blogger changed to the new format. Unfortunately, I had no pictures attached to it. My intentions were to search my desktop computer for the images. However, I've had no time. So I figured an imageless post is better than no post.
Crust
2 Tbsp butter, melted
1 1/2 cups Oreo cookie crumbs (about 25 Oreo cookies, finely chopped)
Filling
Three 8 oz packages cream cheese, softened
1 cup sugar
5 eggs
1/4 tsp salt
2 tsp vanilla extract
1/4 cup all-purpose flour
8 oz. sour cream
5 Oreo cookies, coarsely chopped for filling
10 Oreo cookies, coarsely chopped for topping
Serves 6
Crust
2 Tbsp butter, melted
1 1/2 cups Oreo cookie crumbs (about 25 Oreo cookies, finely chopped)
Filling
Three 8 oz packages cream cheese, softened
1 cup sugar
5 eggs
1/4 tsp salt
2 tsp vanilla extract
1/4 cup all-purpose flour
8 oz. sour cream
5 Oreo cookies, coarsely chopped for filling
10 Oreo cookies, coarsely chopped for topping
- Have all the ingredients at room temperature before beginning.
- Preheat the oven to 325 degrees.
- To make the crust, mix the melted butter with the Oreo cookie crumbs and press onto the bottom and 1 1/2 inches up the sides of a 9 inch springform pan; set aside.
- To make the filling, beat the cream cheese with an electric mixer on low until fluffy.
- Slowly add the sugar and continue beating the cream cheese until mixed well.
- Add the eggs one at a time and continue to beat until blended.
- Measure the vanilla, salt and flour; pour into the cream cheese mixture, and beat until smooth. Add the sour cream and beat.
- Stir in the 5 coarsely chopped Oreo cookies with a spoon.
- Pour the cream cheese mixture into the springform pan and sprinkle the 10 coarsely chopped Oreo cookies over the filling.
- Place the pan in the middle of the oven and bake for 1 hour and 15 minutes.
- After that time, keep the oven door open and let the cheesecake stay in the oven for 1 hour. Remove from the oven and let cool enough to place in the refrigerator for 24 hours. To serve, run a knife or metal spatula around the sides of the pan to loosen the cake, and remove the pan.
Serves 6
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