Oreo Cheesecake

Crust:

1 pkg. (1lb.2oz.) Oreo chocolate sandwich cookies

¼ cup butter, melted

Filling:

32 oz. cream cheese, softened

1 cup sugar      1 tsp. vanilla

1 cup sour cream      4 eggs

Directions:  Preheat oven to 325 degrees.  Grease either a 9” spring-form pan or a 9” 

x 13” cake pan.

For crust, place 30 cookies in a re-sealable bag.  Flatten bag to remove excess air, 

then seal bag.  Finely crust cookies by rolling a rolling pin across the bag.  Place 

crumbs in a bowl.  Add butter; mix well.  Press firmly onto bottom of pan.

For filling, beat cream cheese, sugar, and vanilla until well blended and fluffy.  Add 

sour cream; mix well.   Add eggs, one at a time, beating just until blended after each 

addition.  Chop or crush remaining cookies.  Reserve a few cookie pieces for 

sprinkles, stir the rest into the cream cheese batter.  

Pour filling into crust.  Sprinkle with cookie crumbs.  Bake 60-70 minutes or until 

center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Store in refrigerator.

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