Cheesecake Factory..... need I say more? I don't think I have walked into any other place and wanted to eat so much in such a short time. Adding that nostalgic treat with a childhood favorite cookie, their Oreo Cheesecake is to DIE for!

With a few simple twists and tricks, this copycat recipe is so easy, that if I can do, it anyone can! Treat your family (or yourself)  to this delightfully decadent dessert this weekend!

Ingredients

Crust

• 1 1/2 cups Oreo cookie crumbs (about 23 Oreos, finely chopped)
• 2 tablespoons butter, melted, plus more for the pan

Filling

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 5 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 1 (8-ounce) container sour cream, at room temperature
• 6 Oreo cookies for the batter
• 9 Oreo cookies for the top of the cheesecake

Pan Needed

• 9 inch Spring Form Pan

Directions

1. Preheat oven to 325 degrees.  
2. With the filling intact, crush the oreos into fine crumbs. Mix in the melted butter and press into your spring form pan and build up the sides about 1 ½ inch. Set aside.
3. Prior to mixing the filling, ensure all of your ingredients are at room temperature. Beat cream cheese until fluffy and light on a low setting.
4. Gradually add the sugar and continue mixing until fully blended.
5. Add in egg one at a time and continue mixing until blended.
6. Add in vanilla, salt and flour into your cream cheese mixture and continue to blend until smooth.
7. Lastly, pour in sour cream and continue to beat well.
8. Once blended, fold in 6 coarsely chopped Oreos with a spatula.
9. Pour cream cheese mixture into spring from pan and top with the remaining crushed Oreo's.
10. Bake for one hour or until just the center is slightly jiggly.
11. Once baking is finished, let set for overnight. For best results, let set for a full 24 hours prior to serving.