Oreo cheesecake (baked)

Ingredients: (7 or 8 inch pan)

For crust:

20 (200g) Oreos

80g butter softened

For cheesecake:

16 oz or 500 g cream cheese, softened

½ cup (125g) Greek yogurt

60-80g  sugar (less sweet)

1/2 tsp lemon juice 

100ml whipping cream (option: if you want more creamy)

1 tsp vanilla

2 eggs

10 (100g) Oreos, chopped

Instruction: 

1. Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor or using a rolling pin until crumbs form. Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of your pan . Bake for 10 minutes. Set aside to cool completely or put in fridge. 

2. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar and mix until combined.

3. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon juice, yogurt and whipping cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.

4. Pour the mixture over the prepared oreo base. Wrap the outside tin with aluminium foil. 

5. Bake in water bath at 150 Celsius for 45-55 minutes. Turn off the heat and leave it 1 hour in the oven.  

6. Let it cool completely at room temperature then refrigerate for 4 hours or overnight. Remove and run a sharp knife around the inside edge of pan.