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OREO CHEESECAKE

Two of our favorite things snuggled up together - how scandalous. Let's just look the other way, and let it be though, shall we?

Creamy white and packed with crunchy bits of cream-filled wafer cookies this cake will make a huge splash whenever you serve it!

~My sugar free version of this exact recipe HERE

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Vegetable cooking spray
1 pkg Oreos, divided
1/4 cup butter, melted
Four 8-ounces pkgs regular or reduced-fat cream cheese, softened
1 1/4 cups sugar
2 teaspoons vanilla extract
3/4 cups sour cream
1/4 cup heavy whipping cream
4 eggs

Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil, so that the butter doesn't seep out and burn in the oven, and place on a baking sheet. Set aside.

Finely crush 3/4 of the pkg of the Oreo cookies and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.

In a large bowl whip the softened cream cheese just until smooth. Beat in the sugar, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice.

(Cheesecakes will be creamy-soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest!) Makes 18 servings.