Todd's Oreo Cheesecake
After a few years of making my usual cheesecake, I am branching out. I'm taking the base recipe in new directions, starting with an Oreo Cheesecake:
Mix well. Place in bottom of a 9-inch springform pan and press down firmly. If making a 12-inch cheesecake, increase crust ingredients by 50%
Soften cheese (unless you have one of those 300+ watt Kitchen Aid type mixers; then let it do the heavy work instead). Using electric mixer, blend the cheese, sugar, and vanilla until smooth. Then add one egg at a time (beat after each) and the sour cream. Beat until smooth. Fold in the quartered Oreos. Pour filling over pie crust in pan. Bake at 350 for 1 hour. Open the oven door gently and let stand 1 hour to cool before removing. Chill in refrigerator.
Helpful hint: For even cooking, place pan of boiling water onto rack below cheesecake during baking. This will also help prevent cracking.
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