INGREDIENTS:
CRUST:
- 24 Oreo Cookies, divided
- 3 Tbsp. butter, melted
FILLING:
- 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 3 eggs
PROCEDURE:
- Pre-heat your home or bakery oven to 350°F.
- Remove the white filling from the Oreos and crush 16 pairs of these cookies into very fine crumbs (You can use a food processor for this, or a mortar and pestle if you want the crumbs to be of a coarser consistency)
- Place the crushed crumbs in a medium bowl, and add the melted butter
- Make sure that the butter is mixed well into the cookies before pressing into the bottom of a 9-inch springform pan (You can line the bottom of the pan with parchment paper for easier removal after baking).
- In a separate bowl, beat the cream cheese until it is soft, then add the sugar and vanilla. Blend only until thoroughly incorporated.
- Add the eggs in, one at a time, making sure to turn on the mixer after each addition, and mixing until just blended in the mixture. Set aside.
- Crush or roughly chop remaining cookies (Do not remove the cream in the middle when you do this part). Take half of these chopped cookies, then fold slowly into cream cheese batter.
- Pour the batter over the prepared crust. Take the remaining crushed Oreos and sprinkle these on top of the prepared batter.
- Put in your preheated oven and bake for 45 minutes, or until the middle part is set.
- Remove from oven and run a knife around the rim of your springform pan to loosen the cake. Do not remove the rim just yet. Let the cake cool before attempting to remove the rim, or else your cheesecake will fall apart.
- Refrigerate your Oreo Cheesecake for 4 hours before serving.
