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Cuisinart DLC-5 7-Cup Capacity Food...

OREO COOKIE CHEESECAKE

Serves: 8 to 10

Crust:
15 Oreo cookies
3 tablespoons butter

Filling:
1 1/2 pounds cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
1 cup sour cream
2 teaspoons flour
15 Oreo cookies

Crust:

In food processor or blender, crush cookies to fine crumbs; stir in butter until crumbs are moistened.
With back of spoon, press onto bottom and 1/4 inch side of lightly greased 8 1/2-inch spring form pan. Center pan on large piece of foil; press up to side of pan. Refrigerate.
Filling:
Preheat oven to 325 degrees. In an electric mixing bowl, cream cheese. Add sugar and mix until fluffy. Beat in eggs, one at a time, mixing well after each addition; stir in vanilla. Beat in sour cream and flour. Pour one-third over prepared crust; sprinkle with half of the broken cookies. Repeat once.
Top with remaining batter, smoothing top. Set pan in larger pan; pour in hot water to come up one inch up sides. Bake for 50 to 60 minutes or until edge is set but centre still jiggles slightly. Turn oven off. Quickly run knife around edge of cake; let cool in oven for 1 hour. Remove foil; let cool completely on rack.
Cover and refrigerate overnight or for up to 3 days. Garnish just before serving.
Cut cookies in half and arrange on top.

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