Oreo Cheesecake

Crust :
1 1/2 C. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 Tbsp. Melted Butter
9″ Springform Pan (buttered on bottom and sides)
Filling:
1 1/2 lb. Cream Cheese
1 Cup Sugar
5 Large Eggs
1/4 tsp. Salt
2 tsp. Vanilla
1/4 Cup Flour
8 oz Sour Cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for Garnish

To make the crust :
Mix melted butter with Oreo crumbs and press in springform pan. Cover the bottom and 1 1/2″ up the sides with crumbs, set aside.

To make the filling:
All Ingredients need to be at room temperature! Beat cream cheese at low speed until light and fluffy. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.
Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on top of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up turn oven off. Open the oven door slightly and let the cheesecake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. Remove from pan and garnish with whipped cream and additional Oreos. Serve immediately.