Cookies ‘n Cream Cheesecake

Ingredients

• 20 Oreo cookies, regular
• 5 Tbsp butter, melted
• 24 oz. cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream or plain full-fat yogurt
• 1 Tbsp vanilla extract
• 3 large eggs
• 18 Oreo cookies, crumbled
• Whipped cream, for topping, optional

Directions

1. For the crust, move the oven rack to the lower third of the oven and heat it to 350°F (175°C). Set a 9-inch springform pan in the middle of a large piece of heavy duty aluminum foil, about 18 by 18-inches, then bring the foil carefully up around the outside of the pan. Coat the inside of the pan with non-stick spray.
2. Pulse 20 Oreos in a food processor or blender until they become fine crumbs. Transfer the crumbs to a medium mixing bowl, add the melted butter, and stir until the mixture is evenly moistened.
3. Pat the crumb mixture across the bottom of the prepared springform pan in an even layer. Bake the crust for 9 – 10 minutes, then set it aside to cool while you make the filling.
4. For the filling, beat the cream cheese and granulated sugar in a mixing bowl with a hand-held electric mixer, or in a stand mixer with the paddle attachment, until the mixture is smooth and creamy.
5. Mix in the sour cream or yogurt and the vanilla until incorporated. Add the eggs one at a time, mixing on low speed only until each one disappears into the batter.
6. Use a gentle hand to fold in 13 crumbled Oreo cookies, and stop as soon as they are distributed. Pour the filling over the cooled crust.
7. Set the springform pan inside a large roasting pan, then transfer it to the oven. Pour hot water into the roasting pan until it reaches about halfway up the outside of the cheesecake pan.
8. Bake at 350°F (175°C) for 50 – 60 minutes, until the center is nearly set. Switch off the oven and leave the door slightly ajar, letting the cheesecake sit inside for 1 hour.
9. Take the cheesecake out of the oven and let it cool fully at room temperature. Chill it in the refrigerator for at least 4 hours or overnight.
10. Run around the edge to release the cheesecake from the pan, then remove the rim. Add whipped cream on top, crumble the remaining 5 Oreos, and scatter them over the cheesecake. Slice and serve cold.
11. Cover any leftover cheesecake and refrigerate for up to 4 days.