Oreo Cookie Cheesecake - Cookies and Cream Cheesecake

• 2 cups (475 ml) vanilla wafer crumbs
• 1/2 cup (125 ml) melted butter
• 2 8 oz (224 grm). pkgs cream cheese
• 3 eggs
• 2/3 cup (150 ml) sugar
• 1 tsp (5 ml) vanilla
• 3/4 cup (175 ml) crushed chocolate sandwich cookies (with filling)
• 1 pint sour cream
• 1/2 cup (125 ml) sugar
• 1 tsp (5 ml) vanilla
• 1/4 cup (60 ml) crushed chocolate sandwich cookies (with filling)

1. Preheat oven to 375 degrees (200 C.).
2. Mix the cookie crumbs and melted butter together until it forms a crumbly mixture.
3. Press into the bottom and about 2 inches up the sides of a 10 inch spring-form pan.
4. Chill in the refrigerator for at least 30 minutes.
5. Mix the pint of sour cream, 1/2 cup (125 ml) sugar, and 1 tsp (5 ml) vanilla together thoroughly and set aside.
6. In the large bowl of a mixer, beat together the cream cheese, 2/3 cup (150 ml) sugar, and vanilla until smooth and creamy.
7. Add the eggs, one at a time, beating well after each addition.
8. Continue beating until mixture is completely smooth and creamy.
9. Stir in the crushed cookies and pour into the prepared pan.
10. Bake at 375 degrees (200 C.) for 25 minutes.
11. Remove the cheesecake from the oven and let stand for 15 minutes.
12. Raise the oven temperature to 425 degrees (225 C.).
13. Stir the sour cream mixture one more time and then pour gently over the top of the cheesecake.
14. Bake at 425 degrees (225 C.) for 10 minutes.
15. Remove the cheesecake from the oven and sprinkle the top with the 1/4 cup (60 ml) crushed cookies.
16. Cool the cheesecake slowly to room temperature and then refrigerate overnight.

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Taken from online-cookbook.com/goto/cook/rpage/0002D3 (may not work)