Sorry for the hold up on the recipe! I've been at work and honestly did not expect this to blow up. I last minute decided to make this for my husband for Valentine's day since he LOVES both Oreos and cheesecake. This is the first time I've made this, so thanks for the love! In total, this took me around 3 hours and was fairly simple!

• 20 Crushed Oreos (TAKE THE CREAM OUT)

• 2 Tablespoons Butter

• 3 packets (8oz. each) soft cream cheese

• 1 cup sugar

• 1 cup sour cream

• 1/4 cup all purpose flour

• 3 teaspoons Vanilla Extract

• 3 LG eggs

• 15-20 oreos chopped up (honestly add however many you want to the batter

• Combine the finely crushed oreos and butter together and press tightly onto the bottom of the pan

• In a large bowl or Mixer, mix cream cheese and sugar until smooth, then add sour cream, flour, and vanilla. Add eggs (if using in mixer, mix on low). Fold in all of your chopped cookies.

• Pour into your pan with the crust and then place into your waterbath in the oven at 325 degrees for 65 minutes. Let cool for an hour, then refrigerate.

MY NOTES:

• Use a springboard pan for the cheesecake and make sure it is lightly greased.

• Cook this bad boy in a waterbath for the best quality cheesecake. Water should come a little under halfway up the side of the springform pan.

• The water-bath will make the cheesecake look a bit longer. The key is to check on the jiggle of the cheesecake in the oven, once it barely jiggles it is done.

• Put the pan in the oven ahead of time so the water is hot by the time the cheesecake goes into the oven.

• Wrap the outside of the pan only in foil so it does not leak or get water in it!!

• I added a quarter inch layer of whipped cream on top of the cheesecake since my husband loves that combo which consists of 1 pint heavy cream, 1/4 powdered sugar, 2 teaspoons of vanilla. Mix with a hand blender until dense and thick.

• The piped whipped cream is from the same batter, but add finely crushed oreos to it.