Oreo Cheesecake (baked)

It's not a secret that we love Oreos. This scrumptious biscuit makes a versatile ingredient for many bakes.
I have fond memories of little Sash lovingly twisting each Oreo, licking off the white icing inside and then eating the chocolate wafers. Now Eddie is a big fan of these cookies.

I remember seeing an Oreo cheesecake on Pinterest. I have looked online for a recipe, a lot of them were for non-baked Oreo cheesecakes. Finally I found what I wanted on AllRecipes - see Easy Philly Oreo cheesecake.
I have used a full-fat cream cheese. In the past I used light versions of cream cheese, but I found them too runny for cheesecakes.
I followed the recipe closely, adding a few minor changes, but overall this is not my recipe, all credit goes to Philadelphia for the most delicious cheesecake.
I added a bit of soured cream, as it gives a good tang to cheesecakes, but a Greek style yogurt would be another possible addition.

Oreo Cheesecake
Ingredients:
25 Oreos (16 for the crust and 9 for the cheesecake layer)
50g butter, melted
ground vanilla (optional)
3 packs of Philadelphia cream cheese (280g each)
150g caster sugar
4 medium eggs
4tbsp soured cream
1tbsp vanilla paste

Divide Oreos into two groups of 16 and 9. Then carefully open up each of 16 cookies and scrape off the white icing (it will go inside the cheesecake topping). Place all the black biscuits inside a plastic bag, and bash it with a wooden rolling pin until you get a crumb consistency.
Melt the butter and mix with cookie crumbs. If using, grate some vanilla over the crumbs.
Line a spring cake tin with a parchment circle and oil sides. Put the cookie/butter mix in the bottom of the tin and spread evenly. Using hands, press the crumbs together.
In a deep mixing bowl beat together cream cheese with sugar. Add eggs, one at a time, then soured cream, white icing from cookies and vanilla and mix well. The cheese has a runny consistency.
Pour a half over the crumb base. Break half of the remaining Oreos over the cheese.
Pour more cheese, and break more cookies over.
Place the tin in the oven preheated to 180C.
Bake for about 45-50 minutes. If the cake gets too browned, cover it with a foil.

Remove from the oven, and let the cake cool. It will still have a wobble, when you take the cake out.

Now the most difficult part: waiting for it to set. Ideally it should stay overnight in the fridge.
The next morning you will have the most scrumptious cheesecake.

It would also be interesting to play around with different types of Oreos, maybe use Golden or Peanut Butter Oreos.
If you love Oreos as much as we do, you might be interested in trying to make your own White chocolate Oreo fudge (our family favourite) and Oreo brownies.