INGREDIENTS
1 3/4 cups Oreo cookie crumbs (about 20 cookies), divided
4 tablespoons butter, melted
24 ounces cream cheese, at room temperature
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons cornstarch
2/3 cup sour cream
Méthode
Preheat oven to 350 degrees F.
For the crust, in a small bowl, mix 1 1/2 cups of the cookie crumbs with the melted butter.
Press the cookie mixture evenly over the bottom of a 9 inch springform pan.
Bake for 6 minutes then remove from oven and set aside.
For the cheesecake, in a large bowl add the cream cheese and sugar. Cream together until light and smooth, about 3 to 4 minutes.
Add the eggs, vanilla extract, and cornstarch. Beat on low for 2 minutes.
Add the sour cream and beat on low for an additional minutes.
Evenly spread the batter over the crust.
Bake for 30 to 35 minutes or until the internal temperature is 145 degrees F.
Remove from the oven, run a knife around the edge and cool completely on a cooling rack.
Cover with plastic wrap and refrigerate 3 to 4 hours before serving.