So when I started cooking, I didn’t jump right into baking because I figured that was for people who really knew what they were doing.  But as time passed I was faced with more and more opportunities  to bring a dessert for functions, parties, and things like that.  So finally, I decided that I would try my hand.  It can’t be that difficult, right? My first excursion into baking was an Oreo Cheeskcake, and seriously was the first time mom admitted that maybe, I DID know what I was doing in the kitchen.  Maybe just a little bit…  The first time I made this I used a regular 9×13 baking dish, because I didn’t even know what a springform pan was, much less have one lying around.  I would however, reccomend picking one up because they do come in handy and make a pretty awesome looking cake.

Here’s what you’ll need:
CRUST
25 oreos
4 Tbsp unsalted butter, melted
FILLING
32 oz softened cream cheese
1 1/4 cups of sugar
2 Tbsp Flour
4 egss
3 egg yolks
1/3 cup whipping cream
1 tsp vanilla
1 3/4 cups chopped oreos
TOPPING
1/4 cup sugar
1 tsp vanilla
2 cups sour cream

Here’s what to do:

1. Preheat oven to 425 and grease the bottom and sides of a Springform pan.  You can definately use a large baking dish, but I would highly recommend the Springform.
2.  Put cookies into a food processor with a strong blade and turn into crumbs.  Put the butter in and mix with the crumbs.  Dump the crumbs into the bottom of the pan and press along the bottom until smooth with the cumbs coming up a bit on the sides. Refrigerate the crust while getting the filling ready.
3.  For the filling, mix the cream cheese in a large bowl with a mixer until smooth.
4. Add 1 1/4 cup sugar until and continue beating until the filling is fluffy.
5. Mix in the flour.
6. While continuing to beat the mixture, add in the eggs and yolks and stir the filling until it is smooth.
7. Add the cream and vanilla and mix.
8. Pour half the batter into the crust, and top with the Oreo pieces.  Add the remaining batter to the top and smooth it out.
9. Put the pan on a baking sheet in case there is some spillage from the bottom of the pan.
10. Bake for 15 minutes in the 425F oven.  Reduce the temp to 225F and conitunie to bake for 50 minutes.
11.  After it is done cooking, remove it from the oven and increase the temp to 350F.  Mix together the sugar, sour cream, and vanilla in a small bowl and spread over the top of the cake.
12.  Put it back in the oven for seven minutes.  Remove it and allow to cool at room temperature.  Cover it and put it in the fridge for several hours or overnight.
13.  Before you serve it, remove the sides of the pan.

Very good with a  big glass of milk.