Cookies and Cream Cheesecake

Dear Country Mouse,

Happy September to you!

I indulged at the food truck and made this dreamy cookies and cream cheesecake. The best part was that I forgot I had made it, went into work the next day, opened the back refrigerator and POP, there it was un-sprung from the pan with just the one slice cut out of it. Somehow the surprise of it gave the cake an extra skip of charm.

Anyway, I thought I'd tuck the recipe here so that if you're feeling cheese-cake-y you don't have to search too far : )


COOKIES AND CREAM CHEESECAKE


FILLING:

Whip in a large bowl until smooth:
16 oz cream cheese (letting it warm first to room temperature makes it easiest)

Add to the cream cheese and continue to whip:
1 + 1/3 cups white sugar

Add and continue to whip:
1/2 cup unbleached white flour
1 teaspoon vanilla extract
pinch salt

Add and continue to whip:
2 cups sour cream

Add and mix but try to keep some chucks:
1 + 1/2 cups Oreo style cookies (I use Newman O's) broken into pieces. 

Add one at a time and mix until everything is combined:
4 eggs



CRUST:

Remove the cream from 2 cups of Oreo style cookies. 
Pulse the cookies in a food processor until they are crumbs. 
Add 2 tablespoons grapeseed oil and pulse again. 
Add water until the mixture holds together (about 1 tablespoon).

Press into a buttered 10 inch spring form pan. Fill with the cream cheese filling and top with half a cup of cookies.

Bake at 350 degrees for about 24 minutes or until the center is only slightly jiggly. 



Alright lovely, I miss you and hope to hear from you soon!

Cheers,
City Mouse