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1 1⁄2 cups Oreo cookie crumbs (about 18 to 23 cookies finely chopped)
2 tablespoons melted butter
1 1⁄2 lbs cream, cheese-24 ounces (3 blocks of cream cheese)
1 cup sugar
5 large eggs
1⁄4 teaspoon salt
2 teaspoons vanilla
1⁄4 cup all-purpose flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
7 -9 coarsely chopped Oreo cookies, for the top of cheesecake
TIP: All ingredients need to be at room temperature before beginning.
1- Mix melted butter with Oreo crumbs and press in the bottom of a greased 9-inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
2- Beat cream cheese until light and fluffy. Keep the mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through.
3- Add eggs one at a time and continue to beat until blended. Stir vanilla, salt and flour into cream cheese and egg mixture.
4- Add the sour cream. Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
5- Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
6- Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken. Turn off the oven, prop the door open several inches and let the cheesecake stay in the oven for one hour.
7- Cool on wire rack. When cool, refrigerate for 24 hours.