1 pkg. Oreo brand cookies
1/3 cup melted unsalted butter
3 pkgs. cream cheese (8 oz.)*
3/4 cup granulated sugar
4 eggs
1 cup sour cream *
1 tsp. vanilla extract
(Optional)
Whipped cream and additional cookies for garnish
* should be at room temperature

* Finely crush 25-30 of the cookies and combine with the melted butter to form bottom crust. Press firmly into the bottom and up the sides of a 9 inch pan.

* Beat cream cheese and sugar together with electric mixer set on medium until they are creamy. Lightly beat eggs and blend in one at a time by hand. Add sour cream and vanilla and continue to blend well.

* Coarsely chop remaining oreos and fold into the blended batter. Pour mixture into crust in baking pan.

* Bake in a 350° F oven for 50-60 minutes or until firmly set. Cool on a wire rack for 15 minutes and remove by carefully running a knife around the outer edge.

* Refrigerate for at least 4 hours and serve garnished with whipped cream and half an oreo.

Todd Wilbur suggests baking cheesecakes in a water bath to achieve a texture closer to restaurant quality. The water keeps the cake moist as it cooks and prevents it from cracking.

A springform pan lined with parchment will also help to get the cake out of the pan more easily when it has cooled as will chilling the crust in the freezer while you prepare the filling.

For extra flavor add a 1/4 tsp. cinnamon to the crust mixture while mixing it and you can add 1/2 cup sour cream and 2-3 tsps. sugar to the whipped cream topping. For an extra creamy cheesecake add another egg to the filling.