Oreo Crust Cheesecake

1. 1

   Cream the cream cheese and sugar for 5 min please make sure the cream cheese is at room temperature

2. 2

   Add sour cream and flour them give it a mix for 1 min

3. 3

   Add eggs,egg yolks and vanilla extract

4. 4

   Add the lemon zest and heavy cream or milk

5. 5

   In an 8 or 10 inch cake pan crush all the box of Oreos you could use a food processor and press it into the pan then bake it for 15 minutes and take it out

6. 6

   Pour all the cream cheese filling into the cake pan once the crust cooled down a bit

7. 7

   Place the cake pan in to a double boiler then place it in to the oven at 350F

8. 8

   Make sure to check the cheese cake after 45 min, make sure to turn off the oven once the surface of cheesecake is light brown

9. 9

   Keep the cheesecake for half an hour in the oven after you turned off the heat then take out the cheesecake out of the double boiler and let it cool off for an hour before placing it in the refrigerator for 12 hours

10. 10

    For the strawberry sauce : place the first strawberries on the cheesecake ones it's been refrigerated for at least 12 hours and if you want to make a little bit of strawberry juice just to top it off you could combine 1 tablespoon sugar with the five strawberries and let it in the refrigerator until you have some strawberry juice

* Per serving · 4 servings · Values may vary.

No additional tips available.