23originalOreoscrushed, (12-ounce package for entire recipe)
¼cupunsalted butterdo not use margarine
24ouncescream cheeseat room temperature (3 8-ounce packages)
5largeeggsat room temperature
1teaspoonalmond extractor vanilla extract
1cupGreek yogurtor sour cream
6ounceswhite chocolate candy melts
⅓cupheavy whipping cream
Set out all the cold ingredients and let them warm to room temperature.
Spray an 8-inch or 9-inch springform pan with non-stick cooking spray. And wrap the bottom in foil or set the pan on a cookie sheet (any pan with an edge) to catch any leaks.
Place 23 Oreos in a large ziptop bag, close and pound with a meat mallet until they're broken up. Alternately, you can process into crumbs in a food processor.
Melt ¼ cup butter. in the microwave. Mix the Oreo crumbs with the melted butter and press it into the bottom of your pan. You don't have to bake it, just let it cool while you're mixing the cheesecake ingredients.
Preheat your oven to 325°F.
Fill a 9x13-inch baking pan with 1-inch of water and put it in the oven on the lowest rack. Situate another rack in the center of the oven, this is where you set the cheesecake.
Add 3 (8 ounces) packages of room temperature cream cheese and ⅔ cup of granulated sugar to a stand mixer with the paddle attachment.
Beat the cream cheese and sugar for about 5 minutes. Stop the mixer and scrape down the sides about every minute to make sure the mixer is creamy and lump-free.
Next, add the eggs one at a time. Beat each egg fully into the batter, stop the mixer, and scrape down the sides each time before adding the next egg.
After all the eggs are added, add the salt, flour, almond extract, and Greek yogurt. Beat on low until everything is mixed and smooth.
By hand, gently fold in your Oreos.
Pour the batter into the prepared springform pan and smooth the top. Place the cheesecake in the oven and bake for about 1 hour. It's okay if the center is a little jiggly (read post above for tips on doneness.)
When the time is up, turn off the oven, open the oven door about 10 -inches (prop it if necessary) and let it sit in the oven with the door open for an hour. After an hour carefully remove the cheesecake from the oven, run a knife between the cheesecake and the pan. Cool completely on a wire rack.
White Chocolate Ganache
Heat the heavy cream to just before boiling either in the microwave or the stovetop.
Add the white chocolate candy melts in a large bowl. Pour the hot cream over the chocolate candy melts. Mix it until it’s smooth. Then, let it cool and thicken before pouring over the cheesecake.
Let it cool slightly before pouring over the cheesecake. (It can be a little warm, but no hot)
Decorate the top with more Oreo and Cool Whip if desired.
One 12-ounce package of Oreos has 51 cookies. You'll use