Cookies & Cream Cheesecake Ingredients Crust • 40 Oreo Thins, finely crushed • 5 tablespoons melted butter Cheesecake • 2 lbs cream cheese, softened • 1 cup granulated sugar • ½ teaspoon salt • 14 ounces sour cream, room temperature • 1 tablespoon vanilla extract • 4 large eggs, room temperature • 6 Oreo Thins, finely crushed • 14 regular Oreos, hand chopped Instructions 1. Preheat the oven to 325°F. Wrap a 9-inch springform pan twice with foil (shiny side out) and line the bottom with parchment paper. 2. Mix the finely crushed Oreo Thins with the melted butter. Press firmly into the bottom of the prepared pan. 3. Beat the cream cheese until smooth. Add the sugar and beat for 2–3 minutes. Mix in the salt, vanilla, and sour cream until smooth. 4. Add the eggs one at a time, mixing just until incorporated. 5. Stir in the crushed Oreo Thins, then gently fold in the chopped Oreos. 6. Pour the batter over the crust, smooth the top, and tap the pan gently on the counter to release air bubbles. 7. Place a roasting pan filled about three-quarters full with boiling water on the bottom oven rack. Bake the cheesecake on the rack above for 1 hour, until the edges are set and the center still jiggles slightly. If needed, bake for up to 15 minutes longer. 8. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Transfer to a wire rack and cool completely. 9. Remove the foil, cover the top loosely with a paper towel and foil, and refrigerate for at least 6 hours, preferably overnight. 10. Garnish with crushed Oreos before serving. For clean slices, dip a sharp knife in hot water and wipe it dry between each cut.@LACTAID® @OREO @KitchenAid @Cuisinart @Vital Farms @Nielsen-Massey Vanillas @Caraway Home @Philly Cream Cheese - @catastrophiccook