Cheesecake recipe?

Question

Oreo cheesecake recipe WITH OUT a spring formed pan.
I want it to be baked also. No no bakes please.

Answer 1

Easy Oreo Cheesecake

1 (18 ounce) bag Oreo cookies, divided
1/4 cup butter or margarine, melted
4 (8 ounce) packages Philadelphia Cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
4 eggs

Preheat oven to 325°F
Place 30 cookies in food processor and cover. Process for 30-45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of foil-lined 13X9" baking pan.
Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended.
Add sour cream; mix well.
Add eggs, one at a time, beating just until blended after each addition.
Chop remaining cookies. Gently stir 1 1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with remaining chopped cookies.
Bake 45 minutes or until center is almost set. Cool.
Refrigerate at least 3 hours, but overnight is better. Cut into 16 pieces.

Answer 2

Oreo Cheesecake
Ingredients:
25 x Oreos
3 x Egg yolks -- room temp.
4 tbl Butter -- melted
1/3 cup Whipping cream
1 1/2 cup Sugar -- divided
2 tsp Vanilla -- divided
2 tbl Flour
1 3/4 cup Oreos, crushed -- about 15
Ea
4 x Eggs -- room temp.
2 cup Sour cream
32 oz Cream cheese -- room temp.
32 oz Cream cheese -- room temp.


Method:
Crust: Process oreos and butter in food processor, press into springfoam pan. (No size stated). Filling: Beat cream cheese; add 1 1/4 c sugar, beat 3 minutes. Mix in flour. While beating, add eggs and yolks, mixing until smooth. Beat in whipping cream and 1 t vanilla. Pour 1/2 into crust.

Sprinkle oreos; add all remaining ingredients for filling. Place pan in 425-degree oven for 15 minutes. Reduce heat to 225-degrees and bake for 50 minutes. Remove from oven; turn oven temperature to 350-degrees. Stir sour cream, 1/4 c sugar and 1 tsp. vanilla together, spread over cake, bake 7 minutes. Remove from oven; cool to room temperature in draft-free place.

Cover and refrigerate overnight or up to 3 days.(Ha!). Before serving, remove sides of pan. Serve chilled. - Cheer Kosak posted this earlier.

Answer 3

PHILADELPHIA 3-STEP OREO Cheesecake
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
6 OREO Chocolate Sandwich Cookies, coarsely chopped (about 3/4 cup), divided
1 OREO Pie Crust (6 oz.)
Preparation:
PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the cookies.
POUR into crust. Sprinkle with remaining chopped cookies.
BAKE 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
http://www.nabiscoworld.com/recipes/recipe.aspx?recipe_id=63461

PHILLY OREO Cheesecake
1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Place 30 of the cookies in food processor; cover. Process 30 to 45 sec. or until finely ground. Add butter; mix well. Press firmly onto bottom of prepared pan.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating just until blended after each addition. Chop remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.
BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
http://www.nabiscoworld.com/recipes/recipe.aspx?recipe_id=52809