The Cheesecake Factory's Oreo Cheesecake

 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

1. Have all the ingredients at room temperature before beginning.
2. Preheat the oven to 325 degrees.
3. 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.
4. To make the filling, beat the cream cheese with an electric mixer on low until fluffy.
5. Slowly add the sugar and continue beating the cream cheese until mixed well.
6. Add the eggs one at a time and continue to beat until blended.
7. Measure the vanilla, salt and flour; pour into the cream cheese mixture, and beat until smooth.  Add the sour cream and beat.
8. Stir in the 5 coarsely chopped Oreo cookies with a spoon.
9. Pour the cream cheese mixture into the springform pan and sprinkle the 10 coarsely chopped Oreo cookies over the filling.
10. Place the pan in the middle of the oven and bake for 1 hour and 15 minutes.
11. 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.

Refrigerate for 24 hours before serving for the best flavor.
Serves 6