Oreo Cheesecake

• 3 packages Lancewood cream cheese at room temperature
• 1 packages Lancewood mascarpone (room temperature)
• 2/3 cup Sour cream
• 4 Jumbo eggs (room temperature)
• 2 tsp Vanilla extract
• 2 packages Oreo biscuits
• 3 tbsp Butter melted

1. Preheat oven to 150F Celsius
2. Spray a springform cake pan well with spray and cook.
3. Put 1 1/2 packets of biscuits into food processor and make crumbs.
4. Place the crumbs in s bowl and add the melted butter.
5. Mix well with a fork.
6. Press into the pan to form base.
7. Beat the cream cheese until soft.
8. Add mascarpone until just blended.
9. Add vanilla essence (extract) Add eggs one at a time blending well.
10. Add sour cream.
11. Roughly chop remaining biscuit, saving one.
12. Lightly mix into the cream cheese mixture and pour slowly into base.
13. Roughly chop last biscuit and place on top
14. Place an ovenproof bowl filled with warm water in the oven to help keep cake from cracking.
15. Bake for approximately 45 minutes.
16. It won't look completely set, but will continue to set as it cools.
17. Leave it in the oven to cool slowly to try avoid cracking.
18. Once cool put the cake ( still in the pan ) into the refrigerator overnight.
19. Remove the sides of the springform pan and carefully slide the cake from the base of the pan onto a plate.
20. Slice and enjoy

cream cheese, mascarpone, sour cream, eggs, vanilla, butter

Taken from cookpad.com/us/recipes/350427-oreo-cheesecake (may not work)