Prep 20 mins
Cook 2 hrs
I've been making this cheesecake for years and I don't even have to look at the recipe any more. It is always requested at parties. The baking technique is adapted from Alton Brown's cheesecake recipe. Makes for a creamy cake that won't crack on the top
- 1 (1 1/4 lb) package Oreo cookies
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 4 (8 ounce) packages cream cheese
- 1 cup sugar
- 1⁄3 cup whipping cream
- 6 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons flour
- Preheat oven to 300 degrees F.
- Crush 1/2 the package of Oreos (27 cookies) in the food processor or in a bag with a rolling pin.
- Mix with the melted butter and press into the bottom of a springform pan.
- Bake for 10 minutes, let cool.
- Place a roasting pan 1/2 full of water to preheat on the shelf under which you will bake the cheesecake.
- Cut Cream Cheese into chunks and allow to soften in large mixing bowl.
- Blend Cream Cheese with sugar with electric mixer until fluffy.
- Blend in eggs, whipping cream and vanilla.
- Blend in flour.
- Pour half the filling over the crust.
- Break remaining cookies in half and arrange on the filling.
- Pour remaining filling on top of the cookies.
- Lower oven temperature to 250 and bake for one hour.
- Turn the oven off and open the door for one minute.
- Close the door for one more hour.
- Remove the cheesecake from the oven and place in the refrigerator for 6 hours to completely cool before serving.
This was really yummy! I made exactly as recommended, and everyone at the Mother's Day BBQ was raving. The cooking directions do seem a little odd, but they worked, and resulted in a very creamy cheesecake. I will definitely make it again!