Ingredients

• Oreo cookies - 24 cookies
• Unsalted butter - 6 tablespoons, melted
• Cream cheese - 24 ounces, softened
• Granulated sugar - 1 cup
• Sour cream - 1 cup
• Vanilla extract - 1 teaspoon
• Eggs - 3 large
• Heavy cream - ½ cup
• Additional Oreo cookies - 10 cookies, chopped

Instructions

1. 1.

   Preheat the oven to 325°F (163°C).

2. 2.

   Crush 24 Oreo cookies into fine crumbs and mix with melted butter.

3. 3.

   Press the mixture into the bottom of a 9-inch springform pan to form a crust.

4. 4.

   Beat the cream cheese and sugar together until smooth.

5. 5.

   Add sour cream and vanilla extract, mixing well.

6. 6.

   Beat in the eggs, one at a time, on low speed until just combined.

7. 7.

   Gently fold in heavy cream and chopped Oreos.

8. 8.

   Pour the cheesecake batter over the crust in the pan.

9. 9.

   Bake for 45-50 minutes, or until the center is set but still slightly jiggly.

10. 10.

    Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.

11. 11.

    Refrigerate for at least 4 hours before serving.

Nutritional Facts