Oreo Cheesecake Recipe for 12 Servings

Instructions:

1. Combine Oreo crumbs, melted butter, and salt in a food processor until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it is packed tight to avoid air pockets.
3. Bake the crust at 350°F (175°C) for 10 minutes, then set aside to cool.
4. Beat the room-temperature cream cheese and sugar on medium-low speed until smooth and creamy.
5. Slowly incorporate the sour cream and vanilla extract into the cream cheese mixture.
6. Add eggs one at a time, mixing on the lowest speed only until just combined.
7. Fold in the chopped Oreo chunks by hand to keep them intact.
8. Pour the batter over the pre-baked crust.
9. Bake at 325°F (160°C) for 55–65 minutes, until the edges are set but the center 2 inches still have a slight wobble.
10. Turn off the oven and prop the door open slightly with a wooden spoon; let the cheesecake sit inside for 60 minutes.
11. Remove from the oven and chill in the refrigerator for a minimum of 6 hours before serving.