Created By: Alexander Pham – Kansas ProStart student
Your favorite cookie gets the cheesecake treatment in this rich, decadent dessert from Alexander Pham, a Kansas ProStart student.
Preheat oven to 350F.
Make the Crust: Add the Oreos to food processor and pulse until broken into small pieces.
Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely
Transfer mixture to your springform pan and spread out with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well.
Bake for about 10 minutes at 350, or until fragrant. Remove from oven, set aside.
Place pan of hot water into oven.
Make the Filling: Combine cream cheese, sugar, and salt.
Sift in flour and mix well at medium speed.
Add sour cream, vanilla extract and mix well.
Add eggs and egg yolk one at a time.
Fold in crushed Oreos.
Pour batter and Oreos into pan in layers (batter, Oreo, batter, etc.)
Bake 350 for 10 minutes, reduce heat to 300 and bake for 50 minutes.
Turn off oven, leave door closed and allow cake to rest for additional 30 minutes.
Cool on wire rack. Wrap well and cool in fridge overnight.