Ingredients
1 pkg oreo sandwitch cookies crushed
1/4th cup melted butter
4 pkgs (8 oz each) Philadelphia cream cheese softened
1 cup sugar
1 cup sour cream
4 eggs
1 tsp vanilla Method
1) Preheat the oven to 325o F/ 160o C. Place the cookies in a food processor container. Cover. Process 30 to 45 secs until finely grounded. Add butter, mix well. Press firmly onto the bottom of foil lined 13*9 baking pan.
2) Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time beating well until just blended after each addition.
3) Bake 60 mins or until centre is firm to touch, but wobbly when shaken. Cool. Refrigerate 4 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in refrigerator. Adapted from Philadelphia cream cheese recipe. Note: Its equally good even without the sour cream.
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