The Cheesecake Factory Oreo Cheesecake
Ingredients: 1 package (20 oz) Oreo cookies, 1/3 cup unsalted butter (melted), 3 (8 oz) packages cream cheese at room temperature, 3/4 cup sugar, 4 eggs lightly beaten, 1 cup sour cream, 1 teaspoon vanilla extract, whipped cream, additional Oreo cookies, halved (optional)
Finely crush 26-30 cookies and set aside.
Coarsely chop remaining cookies and set aside.
Mix together finely crushed cookie crumbs and melted butter.
Press cookie/butter mixture on the bottom and two inches up the sides of a 9-inch springform pan and set aside.
Beat cream cheese and sugar in bowl with electric mixer at medium speed until creamy.
Blend in lightly beaten eggs, one at a time, stirring by hand, to mix well after each addition.
Stir in sour cream and vanilla, until well blended.
Fold chopped cookies into the cheesecake batter.
Pour mixture into prepared crust.
Bake at 350 degrees for 55-60 minutes.
Cool on wire rack at room temperature for about 15 minutes.
Run a thin blade knife around the inside of the pan between the pan and crust, being careful not to cut into the cake.
When cooled to room temp, refrigerate for at least 4 hours.
Remove side from pan; garnish with whipped cream, and a cookie half.
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