Oreo Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). Place 24 Oreo cookies (with filling) in a food processor and pulse until finely crushed. Add melted butter and pulse until combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
2. Pre-bake the crust
   Bake the crust for 10 minutes, then remove from oven and allow to cool while preparing the filling. Keep the oven on.
3. Prepare the filling
   In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add sugar and beat until combined. Add sour cream, vanilla extract, and salt, beating on low speed until fully incorporated. Add eggs one at a time, beating on low speed after each addition just until blended. Do not overmix.
4. Add Oreos to filling
   Gently fold the chopped Oreo cookies into the cheesecake batter with a spatula, being careful not to overmix.
5. Bake the cheesecake
   Pour the filling over the cooled crust and smooth the top. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
6. Cool the cheesecake
   Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour. Remove from the oven, run a knife around the edge of the pan to loosen the cheesecake, then allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
7. Prepare the topping
   Whip the heavy cream and powdered sugar until stiff peaks form. Transfer to a piping bag fitted with a star tip. Crush the remaining 8 Oreo cookies into chunks.
8. Decorate and serve
   Remove the cheesecake from the springform pan. Pipe whipped cream swirls around the edge of the cheesecake and sprinkle crushed Oreos over the top. For cleaner slices, dip a sharp knife in hot water and wipe dry between cuts.