- cookies «Oreo» - 450 Grams
- butter - 4 items. spoons
- cream cheese "Philadelphia", - 700 Grams
- granulated sugar - 3/4 Cups
- sour cream - 3/4 Glass
- vanilla extract - 1 teaspoon
- salt - 1/2 teaspoonfuls
- eggs - 3 pieces
1. Preheat the oven to 160 degrees. To lengthen the form for baking with foil, leaving a 5-centimeter canopy on both sides, sprinkle with oil. 2. Lay out 28 pieces of cookies in a bowl of a food processor and grind it. Place in a large bowl, add melted butter and mix with a spatula. 3. Lay the resulting mass in the prepared form, level the surface with your fingers. Bake for 10 minutes, then allow to cool down while you are preparing the filling. The remaining cookies should be placed in a food processor and ground to a consistency of crumb. 4. Make the stuffing. In a large bowl, mix the cream cheese and sugar at an average speed for about 2 minutes. Add sour cream, vanilla and salt. Beat again. 5. Add eggs, one at a time, whisking after each addition. Add chopped cookies and mix with a spatula. 6. Pour the filling over the baked crust, smooth with a spatula and bake for 40 minutes. Remove to a grate and allow to cool to room temperature, about 1 hour. Then wrap the cheesecake in foil and put in the refrigerator for at least 3 hours. 7. Put the cheesecake on a large cutting board. Using a sharp knife, cut into slices. Rinse the knife under hot water and wipe it dry between slicing each slice. Keep cakes in the fridge.
Servings: 24