Published Sunday, 14 July, 2013 by Karthika
To make the crust::
prepare a 9" spring form pan by greasing or spraying it on the bottom and up the sides.
toss the oreo crumbs with the melted butter and press in the bottom of the pan, coming up about ½" on the sides, then set aside.
preheat oven to 175 c
use an electric mixer to beat the cream cheese and sugar together until just combined - about 1 minute. Add the sour cream, vanilla, and salt and mix well.
with the mixer on low, add the eggs one at a time, until just blended - then use a spatula to gently fold in the oreo pieces.
pour the cream cheese mixture over the crust and bake for about 1 hour, or until the center is almost set, but not quite. There should be about a 2" ring in the center that is still a bit wobbly - it will continue to cook after it is removed from the oven. (i bake my cheesecakes in a water bath to help prevent cracking. To do that wrap a ring of aluminum foil around the bottom of the outside of the springform pan, coming up about halfway up the sides. Put the cheesecake in a large baking pan or tray, then add hot water from a tea kettle to come about 1" up the sides. Check the water level after about 40 minutes into baking and add more if needed.)
and dont forget to be creative with topping up your oreos:) :)
cool down the cake.
Less than 350 calories per (generously sized) serving. Get the full Mushroom Alfredo Spaghetti Squash recipe here! studentrecipes.com/recipes/vegetarian/mushroom-spaghetti-squash