How to make
Turn the base into a 9.5″ (24 cm) round springform pan (the base measures 22cm). Grease and line the base and sides with baking paper.
Process the Oreo cookies in a food processor until finely crushed. Add butter. Process until combined. Press onto the base and top of the prepared mold. Place it on the oven tray. Refrigerate.
To make the filling, melt the chocolate in a heatproof bowl set over a pot of boiling water.
Beat the cream cheese and sugar in a large bowl of an electric mixer until smooth. Beat the eggs one at a time until they are mixed well. Beat the corn flour. Gradually beat the cooled chocolate. Add sour cream.
Pour the filling onto the biscuit base.
Bake the cheesecake in an oven at 300°F (150˚C) for about 1 hour or until done. Turn off the oven. Cool it in the oven with the door ajar for 1 hour. Take it out. Cool it for 6 hours or overnight until the Oreo Cheesecake sets.
To serve the Baked Oreo Cheesecake transfer it onto a serving plate. Decorate it as you like.
Enjoy!
