Oreo Cheesecake

Adapted from Mel's Kitchen Cafe

Ingredients

2 packages (about 72 cookies) Oreo Cookies, divided
1/2 cup (1 cube) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs

Notes / Directions

Preheat the oven to 325°F.  Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 1 1/2 packages of Oreo cookies (or about 50 cookies). Melt 1/2 cup butter and mix with crumbs. Press onto bottom of prepared pan.

In a large bowl, beat the cream cheese and sugar with mixer until blended and smooth. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies and gently stir into mixture.  Pour over crust.  Bake for about 35-40 minutes or until the sides are set and barely browning and the center is almost set. Cool completely on a wire rack.  Once completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. Remove the cheesecake using the foil overhang and cut the cheesecake into desired serving sizes.