CHEESECAKE FACTORY OREO CHEESECAKE

Steps:

• Crust
• Combine the melted butter with Oreo crumbs and press in a 9-inch spring pan and 1 1/2" up the sides. Set crust aside. Be sure to leave in Oreo filling when crushing the Oreos.
• Filling
• Preheat oven to 325 degrees. Beat cream cheese until smooth and fluffy. Add the ½ stick of melted butter.
• Continue mixing and add sugar slowly, making sure it is a smooth batter.
• Add the eggs one at a time.
• Add the vanilla, salt, flour and cream cheese mixture in the bowl and continue beating until it is smooth without any lumps.
• Add the sour cream and continue to beat. Stop mixing and add your crushed Oreos to the batter.
• Pour the batter into the pan with the Oreo crust.
• Place your other crushed Oreos on top for garnish.
• Place in oven and bake for one hour or until the middle does not jiggle.
• When it is finished cooking, keep the cheesecake in the oven but turn the oven off.
• Prop open the oven door, and let it cool for 1 hour.
• Place it in the fridge for at least 4 hours, but 24 hours is preferred.
• Top with whipped cream when ready to serve.