Prep 30 mins
Cook 2 hrs
Yummy, creamy and easy! This recipe dates back to my daughter's high school days (she's now a grandmother of 6 boys!). I still have the original written in her sweet bubble letter handwriting! Please read the whole recipe before starting.
- 18 -20 Oreo cookies
- 4 (8 ounce) packages cream cheese
- 1 1⁄3 cups sugar
- 1 1⁄2 teaspoons vanilla
- 2 teaspoons cornstarch
- 4 eggs
- 1⁄2 cup heavy cream (whipping cream)
- Pre-heat oven to 350 degrees.
- Use 2 large sheets of aluminum foil to wrap the bottom and sides of the 8" x 3" spring form pan, to prevent leakage. Butter the pan with softened butter or margarine.
- Trim 1/3 of the bottom of 12 Oreos (use a steak knife and sawing motion). Stand them up on the flat side along the sides of the buttered 8" x 3" spring form pan. Take the remaining 6 cookies, cut them into fourths and mix with scraps from the first 12 cookies. Set aside.
- In a large bowl, place softened cream cheese, sugar, vanilla & cornstarch. Beat with mixer until blended well. Add eggs, one at a time, beating well after each addition. Stir in heavy cream.
- Spoon 1/4 of the mixture into the prepared pan. Sprinkle on a third of the crumbled cookie mixture over the batter. Alternate layers of cheese mixture and chopped cookies, ending with cheese mixture.
- Use a 9" x 11" or bigger baking pan as a liner to the spring form pan. Place the prepared cheese cake into the larger pan and place on the middle shelf of the oven. Carefully add water to the larger pan until it is about 1 1/2 inches up the side of the spring form pan. This water bath will help cook the cheesecake to perfection.
- Bake for 1 hour. Turn off oven; leave cake in oven with door closed for one more hour.
- Remove cheesecake from water bath carefully. Place on wire rack and cool completely. Cover and refrigerate several hours or over night. To serve, remove side of pan by releasing the latch. Leave the cheesecake on the pan bottom. Decorate with additional cookies and whipped cream if desired.