Cookies and Cream Cheesecake

Ingredients

• Crushed chocolate sandwich cookies (oreo) - 1/2 cup
• Whipped cream - 1 cup
• Eggs - 3
• All - purpose flour - 2 tablespoons
• Sour cream - 1/2 cup
• Vanilla extract - 1 teaspoon
• Granulated sugar - 1 cup
• Cream cheese - 16 oz (2 packages), softened
• Unsalted butter - 1/2 cup, melted
• Chocolate sandwich cookies (oreo) - 24 cookies

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a food processor, pulse the chocolate sandwich cookies until finely ground.
3. In a bowl, combine the cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
4. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
5. Add the sour cream and flour, and mix until well combined.
6. Add the eggs, one at a time, mixing well after each addition.
7. Fold in the crushed chocolate sandwich cookies.
8. Pour the cheesecake batter over the crust in the springform pan.
9. Bake for 55-60 minutes, or until the center is set and the edges are slightly golden.
10. Remove from the oven and let the cheesecake cool to room temperature.
11. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
12. Before serving, top the cheesecake with whipped cream and sprinkle with crushed chocolate sandwich cookies.
13. Slice and serve chilled. Enjoy!