Ingredients
Scale
Crust
- Click the link above for the recipe.
Cheesecake
- 4 pkgs cream cheese (8 oz each room temperature)
- 5 large eggs room temperature
- 2 cups sour cream room temperature
- 8 tbsp 1 stick butter room temperature
- 1½ cups granulated sugar
- 2 tbsp cornstarch
- 12 Oreo cookies crumbled
Toppings
- 10 Oreo Cookies crumbled
- Chocolate sauce
Instructions
Crust
- Click the link above for the recipe.
Cheesecake
- Wrap 2 layers of foil around the outside of a 10″ springform pan making sure to cover the bottom and sides.
- If you aren’t using a non-stick pan, spray pan liberally with cooking spray
- Preheat oven to 300º.
- Use an electric mixer with paddle attachment, combine cream cheese & butter & beat until smooth.
- Add eggs one at a time until blended.
- Beat in sour cream
- Add sugar & cornstarch & beat until very smooth
- Fold in crushed Oreo cookies
- Pour into prepared chilled pan
- Top with crushed cookies
- Place in a large roasting pan
- Place pan in preheated oven & carefully pour boiling water into roasting pan to fill halfway up sides of cheesecake pan.
- Bake 2 – 2.5 hours, or until cake is lightly browned on top. I baked 2 hours & then turned on my convection for another 12 minutes.
- Remove from water bath & foil & cool at room temperature
- Cover & refrigerate overnight
- When ready to serve, drizzle with chocolate sauce