Strawberry Cheesecake with an Oreo Cookie Crust

🧂 Ingredients

• 2 cups Oreo cookies with cream center removed

  finely ground (2 sleeves)
• ¼ cup butter

  melted
• 2 tablespoons sugar
• 4 8- oz. packages cream cheese

  room temperature
• 1 ⅔ cups sugar
• 3 tablespoons all-purpose flour
• ¼ teaspoon salt
• 4 large eggs
• 2 egg yolks
• 1 ½ teaspoons pure vanilla extract
• ¼ cup sour cream
• 1 cup frozen strawberries

  thawed
• 3 tablespoon water
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• red food coloring

  optional
• 1 pint fresh small strawberries

  washed and hulled

Instructions

• 1 Position oven rack in the middle of the oven and preheat to 325º F. Put a tea
  kettle or large pot of water on the stove to boil for the water bath.
• 2 Mix together the crust ingredients and press into 9” springform pan. You can
  press the crust just into the bottom, or up the sides of the pan too – baker's
  choice. Set crust aside.
• 3 In a large bowl, beat together the cream cheese, sugar, flour, and salt until
  smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg
  yolks, one at a time, beating well (but still at low speed) after each addition.
  Beat in the vanilla and sour cream. Pour the batter into the springform pan on
  top of crust.
• 4 Place the springfrom pan in a larger roasting pan. Fill the roasting pan with
  the boiling water until it reaches halfway up the sides of the cake pan. *If
  your cheesecake pan is not leakproof
  [https://www.amazon.com/gp/product/B000237FSA/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000237FSA&linkCode=as2&tag=barbbake-20],
  cover bottom securely with foil before adding water.*
• 5 Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes.
  Your cheesecake is ready to come out of the oven when the middle is between 140
  to 150°F.
• 6 Remove the cheesecake from the water bath and cool to room temperature. Cover
  the cheesecake with plastic wrap and refrigerate until very cold, at least 3
  hours or overnight.
• 7 Strawberry Glaze
• 8 Puree frozen strawberries in a small food processor or with an immersion
  blender. Press blended strawberries through a fine mesh strainer in to a small
  saucepan. Add water.
• 9 In a small bowl, mix together sugar and cornstarch. Stir into the puree in
  saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring
  until thickened and clear. Add food coloring, if desired. Cool to room
  temperature.
• 10 Arrange strawberries in a single layer around the cooled cheesecake. Drizzle
  cooled glazed evenly over strawberries on cheesecake. Store, covered, in
  refrigerator.

Nutrition Info