Oreo Cheesecake Supreme

By punk

Ingredients

• Crust:
• 2 2 3 – 3 cups finely ground Oreo cookies, cream centers removed*
• 6 6 8 – 8 tbsp. of butter
• 1/3 1/3 1/3 cup of sugar
• 1/8 1/8 1/8 tsp. salt
• 2 2 1/2 3 fine if you only want crust on the bottom, but no sides. Use 2 1/2 – 3 cups if you want sides.
• Cheesecake:
• 5 5 oz.) packages 5 (8 oz.) packages cream cheese, softened
• 5 5 5 eggs
• 2 2 2 egg yolks
• 2 2 2 tsp. vanilla
• 1 3/4 1 3/4 3/4 cups sugar
• 1/8 1/8 1/8 cup flour
• 1/4 1/4 1/4 cup heavy cream
• 1 1 1 1/2 1 1/2 cups chopped Oreo cookies*

Preparation

Step 1

Get out your cream cheese, eggs and cream and let sit while making the crust so that they are at or close to room temp by the time you need them.
Grind up cookies in a blender or food processor. Mix crumbs, sugar, salt and butter in a bowl until combined and press into the bottom and if you want, about an inch or two up the sides of a 10″ springform pan. Place in refrigerator to chill while you make the cheesecake.
In a large bowl, combine cream cheese, eggs, egg yolks and vanilla; mix until smooth.
Add in the sugar, flour and heavy cream and blend until smooth. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.
Gently fold about 2/3 of chopped Oreos into the cheesecake batter.
Pour batter into your prepared Oreo crust. Sprinkle with remaining Oreos.
Place in the oven and then turn it on to 400 degrees (F). Bake for 10 minutes. Turn the oven down to 200 degrees (F).

Full size: Bake for 3 hours. Then turn the over off, prop open the door slightly and let cool for 1 hour. Finally, place in your refrigerator and chill for a full 24 hours.

Small size: Bake for 2 hours. Then turn the over off, prop open the door slightly and let cool for 1 hour. Finally, place in your refrigerator and chill 12-24 hours.

Remove springform pan and serve.