Oreo CheeseCake (2 tray)

I have wanted to make this Oreo Cheesecake to bring to a small gathering. However, hubby wants to try, hence, reluntantly made 2 tray instead of 1 ('cos baking time for these type of cheesecakes is near to 1.5hr each)

This tray uses normal baking!

While this uses my usual 'water bake'

This is the outlook of the non water bake, a little brownish on the side! The texture is dryer as compare to the other tray!
This is the one with water bake, rim is clean. Taste wise, this is more moist!
Yield 1 - 9 inch Springform Pan

Ingredients
1 to 2 cups Oreo cookie (include the cream) + Digestive Biscuits
1/4 cup butter (melted)

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour (can add 2 more)
3 eggs

1 teaspoon vanilla essence
1/2 cup sour cream (shd use 1 cup)

Directions
1. Preheat oven to 175 degrees C. In a large bowl, mix together the cookie crumbs to melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside.

2.Increase oven temperature to 450 degrees F (230 degrees C).

3. In a large bowl, combine cream cheese, white sugar and flour. Beat at medium speed until well blended and smooth.

4. Add eggs one at a time, mixing well after each addition.

5. Blend in the vanilla essence and sour cream; mixing on low speed.

6. Pour filling over baked crust. Using water-bake.
Bake at 230 degrees C for 10 minutes. Reduce oven temperature to 120 degrees C, and continue baking for 60 minutes.
7. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.