• 1 to 2 tsp. butter
• 2 T. melted butter
• 1-1/2 cups Oreo® cookie crumbs
• 3 pkgs. (8 oz. each) cream cheese, softened to room temperature
• 1 cup sugar
• 4 eggs
• 1/4 cup flour
• 1/4 tsp. salt
• 1 cup (8 oz.) sour cream
• 1-1/2 tsp. vanilla
• 12 Oreo® cookies coarsely chopped

Preparation -
Butter the bottom and sides of a 9" springform cake pan. Mix the melted butter with the cookie crumbs. Press the mixture onto the bottom of the prepared springform pan; set aside. Beat the cream cheese with an electric mixer at medium speed until light and fluffy. Continue beating while gradually adding the sugar . Add the eggs, one at a time, beating on low speed after each addition. Mix in the flour and salt. Add the sour cream and vanilla and mix until well blended. Using a large spoon, stir in 6 coarsely chopped Oreos®. Pour the mixture into the cake pan, over the crust. Scatter 6 coarsely chopped Oreos® on top. Bake in a preheated oven at 325º for about 75 minutes or until the filling is set. Remove from oven and allow the cheesecake to cool completely on a wire rack. Refrigerate for at least 6 hours or overnight before removing the side of the pan and serving.