Ono Oreo Cheesecake

This is the kind of cheesecake that will melt in your mouth and you will say "Hmmmm...." Easy to make, but it takes time to wait...the flavor ripens and becomes enriched after overnight...worth to wait.

For the Crust:

• 1/4 cup finely chopped pecans
• 1 cup crushed Oreo cookie crumbs (use food processor)
• 2 Tbsp. butter, melted

For filling: (all should be at room temperature)

• 3 packages cream cheese, 8 oz. each
• 1 1/4 cups sugar
• 5 large eggs
• 1/4 cup flour
• 2 tsp. vanilla
• 2 tsp. lemon juice
• 16 oz. sour cream
• 10-12 Oreo cookies, separated in half

Make it:

1. Mix pecans and Oreo cookie crumbs with melted butter. Press into a 9-inches buttered spring form pan. Set in the refrigerator while preparing filling.
2. Preheat over to 325 degrees F. Place a pan of water on the bottom shelf of the oven (use for water bath baking).
3. Start by beating the cream cheese with an electric mixer(or stand mixer) until light and fluffy. Keep the mixer on low setting throughout the mixing process.
4. Add sugar a little t a time and continue beating until creamy.
5. Add one egg at a time and beat after each egg until well blend.
6. Add flour, vanilla and lemon juice, mix well.
7. Add sour cream last, beat and blend well.
8. Pour the half of the filling into prepared spring form pan. Place one layer of Oreo cookie halves, then pour the rest the filling over the cookies.
9. Place on the middle rack in the oven. Bake over water bath for 1 hour and 30 minutes. Turn off the oven and leave in the oven until cool down, about another one hour.
10. Remove from oven, sprinkle with some cookie crumbs as topping. Refrigerator at least overnight to 24 hours for best flavor and texture.