12 – 15 Oreo mini packets, blend till fine – base
125 g butter, melted
21 whole Oreo original, blend coarsely
500 g philadelphia cream cheese, at room temperature (Neufchatel is fine)
2/3 cup sugar
1 Tsp vanilla beans with seeds extract
3 large eggs, room temperature, lightly beaten
500 g ricotta cheese
50 ml water if necessary
Preheat oven 160 deg. Greased and line parchment paper at the bottom of pan. To make the base; pour the blended cookies into a bowl and add the melted butter. Then press all the blended finely cookies down on to the pan. Use a tablespoon and press and smooths the cookies so that they are even and no gap. Refridgerate it for 1 hour.
Beat cream cheese, gradually add sugar, vanilla beans while beating continuously. Scrap down the sides if needed. Add ricotta and continue process until smooth. Add egg one at a time, process until well combined.
Dont over beat as it will incorporates air into the batter, causing cheesecake to puff up and then collapse. Finally add the coarsely blend oreo with a big spoon; stiring them in. At this stage if too thick, add some water if not dont worry about water. Spoon batter into prepared pan.
Position pan in the centre rack. Bake rotating pan halfway through until filling is set for 40-50 minutes. Provide a moist baking environment for your cheesecake by placing a small tray of hot tap wateron the bottom of oven. Avoid baking too long. A cheesecake is cooked when the edges are slightlypuffed and the centre slightly soft wobbly like custard.
Cool completely in oven with door ajar about 45 minutes to 1 hour. Refridgerate over night or 4 hours if you are in a hurry.