Oreo Cheesecake

This is a good cheesecake to make, not to long to mix up and bake and turns out yummy
yield: 

6 SERVINGS 

Ingredients:
For the Crust
12 whole Oreo cookies, crushed into crumbs
2 tablespoons salted butter, melted
For the Cheesecake
16 ounces cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1 tablespoon all-purpose flour
1/4 cup heavy cream
2 teaspoons pure vanilla extract
8 whole Oreo cookies, coarsely chopped
For the Topping
1 cup whipped cream or whipped topping
8 whole Oreo cookies, coarsely chopped
chocolate sauce, optional

Directions:

Tightly wrap the bottom of  7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray. Heat oven to 350

In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan.

Place pan in freezer for 10-15 minutes.

In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined.  Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.

Pour 1 1/2 cups of water into a pan wider than your cheesecake pan

Wrap the outside of pan with foil, to keep water from seeping into pan when baking. Bake

Place the pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake at 350°F for about 40-45 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.

Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.

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