Mick’s Restaurant is gone but the legacy of its Famous Oreo Cheesecake lives on. Hopefully you got a chance to try it while Mick’s was still around but in case you missed it, you can make it at home and try it yourself. This cheesecake is creamy, full of big chunks of Oreo cookies, and topped with freshly made whipped cream. It’s the perfect special dessert for holidays or birthdays and it’s big enough to serve a crowd. You’ll get lots of compliments on this one and lots of requests for the recipe.
Mick’s Famous Oreo Cheesecake
1. For Crust: Heat oven to 250 degrees. Wrap outside of 10 inch springform pan tightly with foil (to prevent water from leaking in). Line bottom with a parchment circle. Set aside. In medium bowl, stir together butter and Oreo crumbs. Place in pan and press down firmly and evenly. Bake for 8-10 minutes. Remove from oven; set aside to cool.
For Filling: Place cream cheese in mixing bowl and mix on medium speed until soft (6-8 minutes). Use rubber spatula to scrape bowl often to ensure even distribution. Add sugar and blend well, scraping bowl just until smooth (no lumps). Reduce mixing speed to low, then slowly add eggs and vanilla. Mix until combined.
Remove from mixer. Stir Oreo chunks into batter. Pour into pan. Place cheesecake pan into large roasting pan. Fill pan with water, leaving 1 inch of space from top of cheesecake pan. BAKE IN PREHEATED OVEN FOR 2 1/2 HOURS, until top of cheesecake is slightly golden. Let rest at room temperature for 1 1/2 hours. Refrigerate at least 24 hours before serving. For garnish top each slice of cheesecake with 1 ounce of real whipped cream and an Oreo cookie. It looks really cute.