Cookbook: Oreo Trifecta Cheesecake

 Oreo Trifecta Cheesecake

• For Crust: 
• 26 Oreos, chopped & crushed
• 2 tablespoons butter, melted, plus more for the pan
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• For Cheesecake Layers:
• 3 8oz pkgs cream cheese (@ room temp)
• 1 cup sugar
• 5 large eggs (@ room temp)
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1/4 cup flour
• 1 8oz container sour cream
• 12 Oreos, chopped & crushed
• 9 Oreos, coarsely chopped
• 1/2 cup butter

• Crust: 

Grease two round 9" cake pans. Gradually mix the melted butter into the finely crushed oreos. Press mixture into one pan. Another tbsp of melted butter might be necessary. 

preheat oven to 325 degrees

• Cheesecake: 

Beat the cream cheese on low, then medium, until fluffy. 

Beat in 1/2 cup of butter until mixture resumes fluffiness. 

Gradually beat in the sugar by the tablespoon. 

Beat in eggs one at a time. 

Beat in vanilla.

Mix salt and flour in a separate bowl, and beat in gradually. 

Beat sour cream into mixture until well blended. 

Remove and turn off mixer before adding chopped chopped & crushed Oreos by the spoonful. 

Pour half of batter into pan with pressed Oreo crust. Top with coarsely chopped Oreo pieces.

Pour remaining batter into crustless pan. 

Bake pans on top rack of oven and bake for approx. 1 hour. If cheesecake is not firm, but instead jiggles after 1 hour of baking, cook for another 10 minutes. If cheesecakes are still not firm, continue to cook at 5 minute intervals until desired firmness is reached. 

Remove from oven and refrigerate for 24 hours or until cheesecake has set.