Oreo Cheesecake
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Crust:
1 1/2 cup Oreo cookie crumbs (about 23 Oreo cookies chopped fine)
2 tablespoons melted butter
9" Spring Form Pan (buttered on bottom and sides)

Filling:
1 1/2 lb. cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup flour
8 oz. sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the top of cheese cake

Crust: Mix melted butter with Oreo crumbs and press in spring pan.
Cover the bottom and 1 1/2" up the sides with crumbs, set aside.

Filling: All Ingredients need to be at room temperature before
begining. Beat cream cheese until light and fluffy. Keep mixer on a
low setting during the mixing and beating process. 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 325F and bake for
one hour and 15 minutes. When time is up, prop the oven door open and
let the cheese cake stay in the oven for one hour. Remove from oven
and let cool enough to place in the refrigerator for 24 hours. It is
worth the anticipation. A cheese cake should season. The flavor
ripens and becomes enriched.

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