I don't like to addmit it, but I really like oreos. They are completely the opposite of homemade, they are probably as packaged and mass produced as a cookie could be, but there is something so delicious about them anyways. The crisp chocolate cookie, the undentifiable cream substance, yum. So what's better than just eating oreos? Disguising there un-homemadeness by baking them into something! (like stuffed inside giant chocolate chip cookies). Or Swiriled into an already amazingly decadant cheesecake, taking it to the most insane and wonderful next level. Enjoy!
35 Oreos, divided (1 regular package has more than enough)
4 tbsp of butter, melted
1/2 tsp of salt
3 lbs (6 packages) of cream cheese, room temperature
2 cups of sugar
1/2 cup of flour
8 oz of Mascarpone cheese
2 tsp of vanilla extract
Pre-heat the oven to 350 degrees and position a rack in the lower third of the oven. In a food processor, blend 20 oreos until all crumbs, with no big chuncks. Add melted butter and salt, process until combined. Grease a 10 inch springform pan. Press the oreo mixture into the bottom of the pan to create the crust. Bake until fragrant and crisp, about 10 minutes. Let crust cool completely. Make the filling: In a large bowl, beat the cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Gradually add sugar and flour, while mixing on low. Add Mascarpone and vanilla and mix until smooth. Add the eggs, one at a time, mixing until just combined. In the food processor, pulse remaining oreos until the cookies are crumbs and small chunks only. Stir oreos into cheese cake. Pour batter into the cooled crust/pan. Place pan on a high rimmed baking sheet. Place in the oven, and fill the pan with boiling water. Bake for 40 minutes, then reduce temperature to 325. Bake until set around the edges and slightly wobbly in the center. Turn oven off and leave the door cracked, let the cake cool in the oven for about an hour before removing. Let cake finish cooling on the counter, and then refridgerate overnight. Run a knife around the edges of the pan before releasing the spring.