Summary

Ingredients

For the ground:

• 25 piece (s) biscuit (s) (oreo cookies), very well chopped
• Melt 4 tablespoon butter

For the filling:

• 900 g cream cheese
• 200 g suar
• 2 tablespoon flour
• 4 egg (s)
• 2 egg yolks
• 50 ml cream
• 1 teaspoon vanilla extract
• 15 piece (s) biscuit (s) (oreo cookies), roughly chopped
• 200 g sour cream
• 20 g suar
• 1 teaspoon vanilla extract

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Instructions

1. For the bottom, it is best to use a food processor (metal blade) to chop the Oreos very well. Add the melted butter, then pour the mixture into a greased 26cm springform pan and press it down to the bottom and edge. Put in a cool place. (You can also chop the Oreos by hand / rolling pin / wooden hammer, but it takes longer because the crumbs should be really small.)
2. For the filling, stir the cream cheese with the electric hand mixer until creamy. Add 200 g sugar and continue beating for about 3 minutes, until the cream is nice and fluffy. Add flour. As you continue to stir, add one egg / yolk at a time. Thoroughly stir in the cream and vanilla as well.
3. Now put half of the cream in the springform pan on the base, sprinkle the coarsely chopped Oreos over it and the rest of the cream again. Some cookie crumbs should be sticking out.
4. Bake the cake in a preheated oven at approx. 220 ° C for 15 minutes. Then reduce the temperature to approx. 110 ° C and bake for another 50 minutes. If necessary, cover the cake so that it does not get dark. After these 50 minutes, take the cake out of the oven immediately, heat the oven to 175 ° C. In the meantime, mix the sour cream with the remaining sugar (approx. 50 g) and 1 teaspoon vanilla. Spread the sour cream on the hot cake. Put the cake back in the 175 ° C oven and bake again for about 6 minutes.
5. Let the cake cool down and enjoy !!
6. PS: Oreo cookies are actually available where there is a good range of American foods.