Oreo basque cheesecake

• 24 Oreo cookies (12 for crust, 6 crushed for batter, 6 for topping)
• 45 ml unsalted butter, melted
• 500g cream cheese, room temperature
• 180 ml (150g) granulated sugar
• 3 large eggs, room temperature
• 240ml heavy cream
• 5 ml vanilla extract
• 1 ml salt
• 30 ml all-purpose flour

1. Preheat your oven to 425°F (220°C). Line a 6-inch or 8-inch springform pan with two layers of parchment paper, ensuring the paper extends at least 2 inches above the rim.
2. Crush 12 Oreos into fine crumbs and mix with melted butter. Press firmly into the bottom of the prepared pan and bake for 5 minutes. Let cool.
3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Do not overmix to avoid adding too much air.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in the heavy cream, vanilla extract, and salt.
6. Sift the flour over the batter and gently fold it in until just combined.
7. Fold in 6 coarsely crushed Oreos into the batter.
8. Pour the batter into the pan over the crust. Top with the remaining 6 whole or halved Oreos.
9. Bake for 25-30 minutes until the top is deeply browned, the center reaches 160°F (71°C), and it still has a slight jiggle.
10. Let the cheesecake cool completely in the pan at room temperature, then refrigerate for at least 6 hours or overnight before serving.

Serve at room temperature or slightly chilled for the best texture. Pairs perfectly with a glass of cold milk or a dollop of whipped cream on the side.