Posted in My Recipes

Vanilla Cheesecake with Oreo crust

20 Oreo cookies (about 2 1/4 cups finely crushed- also can subsitute WhoNu Brand)

3 Tbsp. butter or margarine, melted

5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla bean paste- you can find this at Trader Joe’s (or 1 Tbsp. vanilla extract)

1 cup low fat sour cream

4 eggs

Use a 9″ spring form pan.

Heat oven to 325ºF

Start with the crust.  Mix cookie crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

You can breakdown the Oreos in an zip-loc bag using a rolling pin, but it’s so much easier in the food processor.

Filling.  Mix cream cheese, sugar, flour and vanilla paste with mixer until well blended.   Add sour cream; mix well.  Turn down mixer to low, add eggs in one at a time just until blended and smooth.  Pour over crust.

** If you would like to decorate the top with the cookies: before baking, take four cookie halves and place on top-pressing them into the filling enough to be stable.

Bake 1 hour 10 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours before taking out of the form.

Fresh from the oven! The cheesecake rises a lot while it’s cooking, and when it’s cooled it deflates and settles into the pan.

Run knife or metal spatula around rim of pan to loosen cake and you are able to spring the form without any cake attached.

Vanilla Cheesecake with Oreo Cookie Crust! Soooo yummy!

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