- 1 package (1 pound, 2 ounces) Oreos - divided
- 1/4 cup butter or margarine, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 1 cup sour cream
- 4 eggs
1-Read through recipe carefully
2-Preheat oven to 325 for a silver spring form pan, or 350 for a dark non-stick pan
3-Place 30 cookies into the food processor and process 30-45 seconds or until finely ground. Cover your ears, it might get loud!
4-Add butter and mix well. Stare in horror as your cookies are being destroyed.
5-Press firmly into the bottom of the pan.
6-Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating just until blended after each addition. Lick the beaters.
7-Chop of the remaining cookies and stir 1 1/2 cups of the cookies into the batter. Pour over crust. Sprinkle with remaining chopped cookies (less the ones that have been eaten in the last few minutes.)
8-Bake 1 hour, or until center is almost set. Run small knife around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate at least 4 hours before serving.
If you don't have a spring form pan you can use a 9x13 pan. Bake at 325 for 45 minutes.