oreo crust 35 oreo cookies
5 tbsp unsalted butter
9" springform pie pan

cheesecake
15 oreo cookies
32oz cream cheese softened full fat brick
1 cup granulated sugar
3/4 cup sour cream
1 tsp vanilla extract
4 lightly beaten eggs room temperature
stand mixer with paddle attachment
large mixing bowl
measuring cups and spoons
ziplock bags
rolling pin

5 tbsp unsalted butter 9 " springform pie pan 15 oreo cookies 32 oz cream cheese softened full fat brick 1 cup granulated sugar 3/4 cup sour cream 1 tsp vanilla extract 4 lightly beaten eggs room temperature

Preheat oven to 325 f.
Twist apart 35 orep cookies , and scrape out the filling and discard it.
Place oreo cookies into a zip lock bag, and pound them until they are crumbs.
Combine cookie crumbs and butter into a large mixing bowl, toss together until the crumbs are moist. Press crumbs into 9" springform pan placing it up as high as you can go and set aside do not bake.

For the filling
Crush 15 oreo cookies in a ziplock bag using a rolling pin, break it up into course pieces.
In a large mixing bowl, combine cream cheese and sugar. Beat until well combined and there is no lumps. Make sure to scrape the bowl to make sure everything is well mixed.
With the mixer on low speed, stir in sour cream and vanilla until well combined.
Add in eggs one at a time do not over mix.
Use a spatula to combine the oreo pieces.
Pour batter into prepared baking pan.
Place cheesecake on a foil lined baking sheet , and transfer the cheesecake and pan to middle rack of oven . Bake at 325 for 50-60 minutes.
Remove cheesecake from oven, let cool for an hour and then place in the fridge for 6 hours to overnight.
Store for five days.