Double Oreo Cheesecake

When asked what she would like for her birthday, our friend asked for something with oreos.  Oreo Cheesecake it is.

Crust
14.3 Ounce Package Oreo cookies
1/4 Cup Butter

Cheesecake
32 Ounces Cream Cheese, room temperature
1 Cup Sour Cream
1 1/2 Cup Sugar
1 Tbl Cornstarch
4 Large Eggs
1/3 Cup Half and Half
2 Tsp Vanilla
20 Double Stuff Oreos, lightly crushed

Topping
Crushed Oreos
Torani Cookies and Cream Syrup
Whipped Cream

Heat oven to 325 degrees.  Line a 10 inch springform pan with aluminum foil - preferably non stick.
Butter the sides of the pan thoroughly.  Butter the bottom if NOT non stick foil.

Place the oreos in a large food processor or blender and pulse to fine crumbs.  Melt the butter in a large mixing bowl and add the cookie crumbs.  Stir well.  Pour into prepared pan and press into the bottom.  Bake for 10 minutes and set aside on a cooling rack until needed.

In the same food processor/blender container, beat the cream cheese and sour cream until completely smooth.  Add the sugar and cornstarch and beat until smooth.  Add the eggs, one at a time, beating well after each addition. Pour in the cream and pulse.  Roughly crush the double stuff Oreo's, add to the bowl and pulse a few times.  Pour the filling into the crust and spread evenly.

Place the pan in the oven and bake for 1 hour.  Check the cake - if the edges are set and the middle wobbly, it is done.  If it is not, continue to cook, checking every 5 to 10 minutes.

When done, Turn off the oven.  Gently run a knife around the edge of the pan and return to the oven.  Close the door and let sit in the oven for 30 minutes.  Then remove to a cooling rack and cool completely.

Top with crushed oreos.  When served, add syrup and whipped cream as desired.