Recipe: Mick's Restaurant's Oreo Cheesecake

MICK'S RESTAURANT OREO CHEESECAKE
Preparation time: 25 minutes
Cooking time: 3 hours, 10 minutes
Chilling time: 24 hours

4 tablespoons butter (not margarine), melted
2 cups Oreo cookies, crushed fine (about 18 cookies)
3 pounds cream cheese, room temperature
2 3/4 cups white granulated sugar
5 eggs
2 teaspoons pure vanilla extract
2 cups Oreo cookies, in chunks (about 15 cookies)
GARNISHES:
12 ounces whipped cream
Oreo cookies

Heat oven to 250 degrees F.

Wrap the outside of a 10 x 3-inch springform pan tightly with foil (to prevent water from leaking in). Line the bottom with a parchment circle. Set aside.

In a medium bowl, stir together melted butter and Oreo crumbs. Place in pan and press down firmly and evenly.

Bake at 250 degrees F for 8 to 10 minutes. Remove from oven; set aside to cool.

Place cream cheese in a mixing bowl and mix on medium speed until soft (6 to 8 minutes). Use a rubber spatula to scrape bowl often to ensure even distribution. Add sugar and blend well, scraping bowl just until smooth (no lumps).

Reduce mixing speed to low, then slowly add eggs and vanilla. Mix until combined. Remove from mixer.

With a wooden spoon, stir Oreo chunks into batter. Pour batter into pan prepared with crumb crust; place cheesecake pan into large roasting pan. Fill roasting pan with water, leaving 1 inch of space at the top of the cheesecake pan.

Bake in preheated 250 degree F oven for 2 1/2 to 3 hours, until top of cheesecake is slightly golden. Refrigerate at least 24 hours before serving. Top each slice of cheesecake with 1 ounce of real whipped cream and an Oreo cookie, if desired.

Makes 12 servings