Cheesecake Factory Oreo Cheesecake

By á-5050

Why go out when you can make it better at home? This recipe for Cheesecake Factory Oreo Cheesecake will blow your mind.

Ingredients

• CRUST:
• 1 1/2 cups Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
• 2 tablespoons melted butter
• FILLING:
• 3 (8-ounce) packages cream cheese
• 1 cup sugar
• 5 large eggs
• 1/4 teaspoon salt
• 2 teaspoon vanilla
• 1/4 cup all-purpose flour
• 8 ounces sour cream
• 5 Oreo Cookies, coarsely chopped for batter
• 10 Oreo Cookies, coarsely chopped for topping

Details

Servings 16

Preparation

Step 1

CRUST:
Mix melted butter with Oreo crumbs and press in a prepared 9-inch springform pan. Cover the bottom and 1 1/2" up the sides with crumbs, set aside.

FILLING:
All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into the cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.

Heat oven to 325°F.

Pour cream cheese into the springform pan and place the nine coarsely chopped Oreo Cookies on top of the cream mixture. Place pan on the top rack and in the middle of a preheated oven and bake for one hour.

The cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggly, then cook for an additional 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.