My Cheesecake does not have that attractive look yet but it is still edible. I will try to make it better by practising. I cut a small slice to test out before i put in the fridge and this is the only picture i took. Sorry for that… Hahaha.
2 Tbls. melted butter OR margarine
1 1/2 cups Oreo® cookie crumbs
2 packets of philadelphia cream cheese. (That is the only cream cheese found in singapore supermarket)
3/4 cup granulated sugar
3 eggs – room temperature
1 cup sour cream – room temperature
1/4 cup all-purpose flour
2 tsp. vanilla extract
one pinch of salt
Combine butter and cookie crumbs; press evenly into the bottom of a greased springform pan or square tin and put it inside the fridge for half an hour.
-Beat cream cheese with an electric mixer until light and fluffy.
-Beat in sugar and then eggs.
-Stir in sour cream, flour, vanilla, and salt.
-Gently stir in 5 chopped cookies.
-Pour mixture into springform pan; top with remaining chopped cookies.
-Bake on the top rack of a 325 degree oven for 75 minutes.
-Turn off the oven, prop the door open several inches, and allow cake rest in oven for 1 hour.