Yield: Two 9 inch cakes
14 ounce package cookies such as Oreos or Graham crackers, crushed
1/2 cup butter, melted
2 pounds cream cheese, at room temperature
1 cup sugar
1/3 cup all-purpose flour
1/3 cup heavy cream
5 large eggs
1 tablespoon Madagascar bourbon vanilla extract
Preheat the oven to 350 F.
Prepare springform pans with pan spray
In a bowl, drizzle the melted butter over the cookie crumbs and stir to combine. Press the mixture into the bottom of the springform pans.
In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese until smooth.
Add the sugar, flour, and cream and mix until incorporated.
Add the eggs one at a time and mix on low speed, scraping the bowl after each addition.
Pour the filling into the pans, smoothing top with knife or small spatula.
Bake the cheesecakes in a water bath for 15 minutes. Reduce the oven temperature to 225 F and bake for an additional 1 hour.
Let cool at room temp for 20 minutes and then wrap and place in cooler overnight.
