Ingredients
20Oreo cookies
5tbspbuttermelted
24ozcream cheesesoftened
1cupgranulated sugar
1cupsour creamor plain full-fat yogurt
1tbspvanilla extract
3eggslarge
18Oreo cookiescrumbled
whipped creamfor topping, optional
Preparation
Adjust the oven rack to the lower third position and preheat oven to 350 degrees F.
Place a 9-inch springform in the center of a large sheet of heavy-duty 18×18-inch aluminum foil. Carefully wrap foil around sides of cheesecake pan, spray inside with non-stick spray.
In a food processor or blender, pulse 20 Oreos to fine crumbs. In a medium mixing bowl, stir together the Oreo crumbs and melted butter until well combined.
Press mixture into an even layer in bottom of prepared springform pan. Bake in preheated oven for 9 to 10 minutes then allow to cool as you prepare the filling.
In a mixing bowl, using a hand-held electric mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar until smooth and creamy.
Add in the sour cream or yogurt and the vanilla and mix well. Add eggs one at a time and mix on low speed just until combined.
Gently fold in 13 crumbled Oreo cookies. Do not over-mix. Pour the filling into the cooled crust.
Place the springform pan into a large roasting pan and place in the oven. Fill the roasting pan up with hot water until the water level comes about halfway up the outside of the cheesecake pan.
Bake in preheated oven for 50 to 60 minutes, or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake rest in the oven for 1 hour.
Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Loosen the cheesecake from the rim of the pan and remove the rim. Top with whipped cream, crumble remaining 5 Oreos and sprinkle over cheesecake. Cut into slices and serve chilled.
