baking OREO CHEESECAKE

2 years back I said I wanna bake Oreo cheesecake and
repeated it for the next and FINALLY I baked it!
HAHAHAHA  I'm so glad I baked it.

Went to Cold Storage and Fairprice Finest to purchase ingredients.
I prefer shopping for groceries there coz they're better organized
compared to the others and has shorter queue!

Chocolate milk tea. Less sugar. Without pearl. Ai-yu jelly.

I quit queuing for Koi after comparing their drink to the time I spent queuing,
it's just not worth it. I think it's peer pressure.
Everybody's talking about it and you're influenced to think it's good.

2 boxes of Oreo.

I've post the recipe for this cake at the bottom.
Scroll down to get it :)

Cold Storage only had ready-to-eat Philadelphia cheese.

I'm not a fan of ready-made/ instant mix though it saves me a lot of time and cleaning,
I don't feel the satisfaction when people praise the ready-made.

Got it from fairprice!

You'll need 2 of it.
The amount I used was half of original recipe.
It can feed 20!!

OREO!

Pound/ grind 30 cookies ( 2 rows) until finely ground.

Add 1/4 cup butter; mix well. Press onto bottom of pan.

I used 3 rows of cookies coz I pressed them to the side as well.
For that you'll have to estimate the amount of butter to use.

You don't always need to stick to the recipe. Adjust the amount to your liking.

2 packs of Philadelphia.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended.
Add sour cream; mix well.
Add eggs, 1 at a time, beating after each just until blended.

Chop remaining cookies; stir 1-1/2 cups into batter.

I'm not sure if the remaining will be 1-1/2 cup but just pour in whatever you're left with,
leaving same for topping.

Pour over crust; top with remaining chopped cookies.

Bake 45 min. or until center is almost set. Cool completely.
Refrigerate 4 hours.
Use foil handles to lift cheesecake from pan before cutting to serve.

Pardon this photo. I forgot to take a proper shot coz i was too excited.
The cake is gone now.

ORIGINAL OREO CHEESECAKE RECIPE

Ingredients

1 pkg. (1 lb. 2 oz.) OREO Cookies, divided

1/4 cup 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

Directions

Heat oven to 325ºF. Line 13x9-inch pan with foil, with ends of foil extending over sides.

Process 30 cookies in food processor until finely ground.

Add butter; mix well. Press onto bottom of pan.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended.

Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended.

Chop remaining cookies; stir 1-1/2 cups into batter.

Pour over crust; top with remaining chopped cookies.

Bake 45 min. or until center is almost set. Cool completely.

Refrigerate 4 hours.

Use foil handles to lift cheesecake from pan before cutting to serve.

http://www.kraftrecipes.com/