Oreo Cheesecake

This is not my photo, this photo and recipe came
from 6 sisters blog, which is a blog that is put
together by 6 sisters as a way of keeping in
touch with each other.  I came across this
recipe on Pinterest.

Bec (Todd's Girlfriend, who loves Oreo's) and
I made this on the weekend as a treat for Bec
before she heads back to Rocky.  John and I
had a sliver each then Bec and Todd ate the
rest over the weekend.  Because I headed off
for the weekend I missed out on a photo, but
I can reccommend this recipe it was easy and
delicious.  I have to admit though I am more
a fan of the non-baked cheesecake, but it is
good to come out of our comfort zone now and
then!


CRUST:


1 (1 pound) package Oreo cookies

4 Tablespoons unsalted butter, melted



FILLING:

3 (8 ounce) packages cream cheese, at room temperature I used a 250g pkt
3/4 cup granulated white sugar castor sugar

3/4 cup sour cream, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon salt

3 large eggs, at room temperature

Directions:

1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).



2. Make the crust: Place 28 Oreos (I just put the whole pkt in) in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.



3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.



4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight)



5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef's knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

YUMMY!