How to make
Preheat the oven to 150°C (300°F).
Grease and line a 24 cm (9-10 inch) springform pan with baking paper.
Process the Oreo cookies in a food processor until finely crushed. Add the melted butter and mix until combined.
Press the mixture firmly into the base and slightly up the sides of the prepared pan. Refrigerate while preparing the filling.
Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water. Allow it to cool slightly.
In a large bowl, beat the cream cheese and powdered sugar until smooth.
Add the eggs one at a time, mixing gently after each addition.
Stir in the cornstarch, then gradually mix in the melted white chocolate. Finally, fold in the sour cream until fully combined.
Spoon the filling over the chilled crust.
Bake for about 1 hour, or until set but slightly jiggly in the center.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove and refrigerate for at least 6 hours or overnight until fully set.
Transfer the baked Oreo cheesecake to a serving plate and decorate as desired before serving.
See also how to prepare Oreo cheesecake in a glass and a delicious Oreo mascarpone cake.
