Oreo Cheesecake

So this is another one of those fantastic combinations. Oreo cookies combined with a rich, vanilla-bean cheesecake set on top of a oreo cookie crust. Once you have tried this, you will never go back.

For the crust:
4 tablespoons butter (not margarine), melted
2 cups Oreo cookies, crushed fine (about 18 cookies)

For the filling:
3 pounds cream cheese
2 3/4 cups granulated sugar
5 eggs
2 teaspoons pure vanilla extract
2 cups Oreo cookies, in chunks (about 15 cookies)
For the garnish (optional):
12 ounces whipped cream
12 Oreo cookies

To make the crust: Preheat the oven to 325 degrees. Wrap the outside of a 10-by-3-inch springform pan tightly with foil (to prevent water from leaking in). Line the bottom with a parchment circle. Set aside.
In a medium bowl, stir together melted butter and Oreo crumbs. Place in pan and press down firmly and evenly. Bake for 8 to 10 minutes. Remove from oven; set aside to cool.

To make the filling: Place cream cheese in a mixing bowl and mix on medium speed until soft (6 to 8 minutes). Use a rubber spatula to scrape bowl often to ensure even distribution.

Add sugar and blend well, scraping bowl just until mixture is smooth (no lumps). Reduce mixing speed to low, then slowly add eggs and vanilla. Mix until combined.

Remove bowl from mixer. With a wooden spoon, stir Oreo chunks into batter. Pour batter into pan prepared with crumb crust; place cheesecake pan into large roasting pan. Fill roasting pan with water, leaving 1 inch of space from the top of the cheesecake pan.
Bake in preheated oven for 2 1/2 to 3 hours, until top of cheesecake is slightly golden. Refrigerate at least 24 hours before serving.

To make the garnish: If desired, top each slice of cheesecake with 1 ounce of real whipped cream and an Oreo cookie.