Prepare the crust: Crush the Oreo cookies until you get fine crumbs. Combine the crumbs with the melted butter and press the mixture into the bottom of a springform pan. Set aside in the refrigerator while you prepare the filling.
Prepare the filling: In a large bowl, beat the cream cheese with the sugar until you get a smooth, creamy mixture. Add the eggs one at a time, beating well after each addition. 1 Stir in the vanilla and sour cream. 1. www.eldiariodecarlospaz.com.ar www.eldiariodecarlospaz.com.ar
Combine: Pour the cheese mixture over the biscuit base.
Bake: Bake in a preheated oven at 160°C for 50-60 minutes, or until the centre is almost set.
Chill: Remove from the oven and let cool completely before refrigerating for at least 4 hours.
Decorate: Before serving, decorate with the crushed Oreo cookies.
Tips:
Temperature: It is important that the cream cheese is at room temperature so that it mixes better with the other ingredients.
Baking: Do not open the oven during the first 45 minutes of baking to prevent the cheesecake from cracking.
Refrigeration: It is essential to refrigerate the cheesecake for at least 4 hours so that it sets and is well chilled before serving.
