Recipe taken from
Kraft website. Hadmade changes a little here and there but we followed majority of the recipe step by step.
Everything is based on our own
estimate amount of ingredients. We used Dairy Farm Lite Sour Cream for
the Sour Cream. The last part where we are supposed to bake for about
55mins, we took about 1.5 - 2 hours for our cake in the middle to set.
Maybe it's our oven, we're not sure. So just check now and then if your
cake doesn't set after one hour in the oven. We also added extra fine Oreo on top of the cake and extra Oreo bits. We love Oreo too much!
Ingredients:
3 1/2 tubes of Oreos (around 479g)
80 g Butter, melted
750g PHILADELPHIA Cream Cheese
3/4 cup caster sugar
1 cup Sour Cream
1 tsp Vanilla Essence
4 Eggs
Method:
Heat oven to 170 degrees celcius.
Crush 28 cookies finely. Mix crushed cookies with butter. Press onto bottom and 2 inches side of 9 inch springform pan.
Coarsely chop the remaining cookies.
Beat
cream cheese and sugar in large bowl with
mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1
at a time, mixing on low speed after each just until blended. Stir in
chopped cookies. Pour into crust.
Bake 55 min. to 1 hour or until center is almost
set. Run knife around rim of pan to loosen cake; cool before removing
rim. Refrigerate 4 hours.
Enjoy your cake!
