Oreo Vanilla Cheesecake with Toasted Almonds

this image was generated using AI technology

Ingredients

• 24 Oreo cookies, finely crushed
• 1/4 cup unsalted butter, melted
• 2 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup sliced almonds, toasted

Instructions

1. Preheat the oven to 325°F.
2. In a bowl, mix the finely crushed Oreo cookies with the melted butter. Press the mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Let cool while making the filling.
3. In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition. Add the sour cream and beat until just incorporated.
4. Pour the filling on top of the cooled Oreo crust and smooth the surface using a spatula.
5. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for 1 hour.
6. Remove the cheesecake from the oven and chill in the refrigerator for at least 2 hours or overnight.
7. Before serving, sprinkle the toasted sliced almonds on top of the cheesecake and press them gently so they stick to the surface. Slice and serve chilled.