Oreo Cheesecake

I like Oreo and I love cheesecakes, putting the two together seems like a natural thing to do. So I adapted the cookies & cream cheesecake recipe from Philadelphia Cream Cheese Classic Recipes. My pictures don't do the cake justice. I baked the cake at night and brought it to work the next day to share with my colleagues, they grab the cake before I even had the chance to 'certified' the Oreo cheesecake, unfortunately. Anyway, here it is - Oreo Cheesecake. 

Oreo Cheesecake
(Makes a 9" cake)

Ingredients:-

Crust:
12 Oreo cookies including the sandwiched cream
1 tablespoon butter melted

Filling:
3 packages (8 ounces each) cream cheese, softened in room temperature
3/4 cup (150g) sugar
1 teaspoon vanilla extract
3 eggs (room temperature)
16 Oreo cookies, quartered, divided

Methods:-

Crust:
Use a food processor / blender, crush the Oreo cookies to crumbs. Mix crumbs and butter; press onto bottom of 9-inch spring form pan evenly. Bake at 325°F (162°C) for 10 minutes if using a silver spring form pan. (Bake at 300°F (150°C)  for 10 minutes if using a dark nonstick spring form pan.)

Filling:
Mix cream cheese, sugar and vanilla with electric mixer on medium speed. Add eggs; mix on low speed just until blended. Fold in 12 quartered cookies. Pour over crust. Place remaining cookies on top of batter.

Bake at 325°F(162°C) for 50 to 55 minutes or until center is almost set if using a silver spring form pan. (Bake at 300°F (150°C) if using a dark pan.) Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight before serving.

If you have left overs (which is hard to believe) or would prefer to freeze, place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag. Seal and return to freezer. The cake can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.