Instructions
Prepare the Water Bath:
Place an oven rack in the middle of the oven. On another rack below it, place a shallow baking tray filled two-thirds full with water. Preheat the oven to 160°C (325°F). Grease the base and sides of a 23-cm (9-inch) springform pan.
Make the Cookie Crust:
Option 1: Crush 35 Oreo cookies (with filling) in a food processor or by placing them in a Ziploc bag and crushing with a rolling pin until fine crumbs. Mix with 70 g melted butter.
Option 2: Crush 300 g Oreo biscuits (without filling) or black vanilla biscuits. Mix with 100 g melted butter.
Press the crumb mixture into the base and sides of the springform pan using the back of a metal spoon. Level the crust evenly. Bake for 8 – 10 minutes. Remove and set aside.
Make the Cheesecake:
In a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until smooth, about 5 minutes. Scrape down the sides of the bowl.
Beat in the sugar until the cream cheese looks smooth and lighter.
Add the sour cream and vanilla extract. Beat until well combined. Scrape down the sides again.
Add the eggs one at a time, beating well after each addition.
Gently fold in the chopped Oreo cookies. Pour the mixture into the prepared springform pan.
Bake for 1 hour 15 minutes, or until the edges are set and the center is slightly jiggly.
Important: Turn off the oven, leave the oven door slightly ajar, and let the cheesecake sit in the oven for an hour.
Remove the cheesecake from the oven and let it cool completely at room temperature. This may take 4 to 6 hours. Run a knife around the edges as it cools.
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