I need to used up my cream cheese before they grow mouldy as did the previous batch. I hate to see good food go to waste. Wanted to make an oreo cheesecake for the longest time, just never gotten down to do it. I am sick of the typical graham cracker crusts. Borringgg. Not too long ago, I saw a cheesecake crust made of puffed rice at Tastespotting. That gave me alot of inspiration. Hopefully I will come out with something interesting soon. 
This cheesecake is super easy to put together if you have a food processor. I sprinkled oreo crumbs on top of the cake so that it looked like a huge oreo cheesecake from far. Quite cute eh? I added in a handful of oreo bits into the cake at the last minute because I thought it will be nicer this way. I added quite abit of sour cream because I like a slight tang in my cheesecake. You can adjust accordingly.
Oreo Cheesecake
For the crust:
150g oreo biscuits, finely crushed
4 tbsp butter, melted
For the filling:
500g cream cheese
200g sour cream
½ cup sugar
2 eggs
1 tsp vanilla
5 oreo biscuits, roughly broken into quarters
1. Put a large roasting pan in the oven and preheat to 175C (325F). Grease a 7 inch springform pan and double wrap with aluminium foil. Mixed together the crushed oreo biscuits and melted butter. Keep aside 1/3 cup of the oreo crumbs for sprinkling.
2. Transfer the remaining crumbs into the springform pan and pat to form the cheesecake base. Put the pan aside for later use.
3. Place the cream cheese and sugar into the food processor. Pulse at 10 second intervals until combined, about 6 – 8 times. Add in vanilla extract, and pulse to combine. Add the eggs one at time, pulse to combine before adding the next one. Add the sour cream and continue pulsing.
4. Lastly, add the broken oreo biscuits. Pulse once for 2 seconds. Pour the batter into the springform pan. Sprinkle the 1/3 cupe of oreo crumbs over the top of the cake. Lightly pat to smooth the top. Put the kettle to boil. When the hot water is ready, place the springform pan in the roasting pan in the oven. Pour the hot water into the roasting pan until it comes up to halfway. Bake for about 45 minutes turn off the oven and leave the pan inside for another 30 minutes.
5. Remove the springform pan from the oven. Let it cool completely on a rack before placing it into the fridge. Chill for at least 8 hours before serving.
