Cheesecake Factory Oreo Cheesecake
I found this recipe on the old TSR board when it was still open.

Notes:
You can't go wrong with this one. Who can turn down cheesecake with oreo cookies? Wayne

Crust
1 1/2 cups Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 Tablespoons Melted Butter
9-inch Spring Form Pan (buttered on bottom and sides)

Filling
1 1/2 lb. Cream Cheese
1 cup Sugar
5 Large Eggs
1/4 teaspoon. Salt
2 teaspoons Vanilla
1/4 cup Flour
8 oz Sour Cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for the Top of Cheese Cake

Crust
Mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside.

Filling
All Ingredients need to be at room temperature before begining. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well.

Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour.

Remove from oven and let cool enough to place in the refrigerator for 24 hours.

It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.