For the Crust:
35 Oreo cookies
5 Tablespoons butter, melted
For the Cheesecake Batter:
3 - 8-ounce packages cream cheese
1 1/4 cups sugar
1/4 cup sour cream
2 teaspoons vanilla extract
1/4 cup flour
red & blue gel food colors
whipping cream (for top if desired)
Preheat the oven to 325 degrees. Line a 9x13 pan with parchment paper or foil.
Place the cookies (cream included) in a food processor, or (pound in a sealed plastic bag with a flat meat tenderizer) until the cookies become crumbs.
Stir in the butter until mixed in. Press the mixture evenly in the bottom of the prepared pan. Bake for 10 minutes. Remove and cool on a wire rack.
Place a large baking sheet on the bottom rack of the oven. Fill it halfway with water.
Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour and beat again.
Add the eggs one at a time and beat until they are mixed in. Divide the batter evenly into 3 bowls. Use the food coloring to tint two of the bowls red and blue.
Spoon drop-fuls of the cheesecake mixture evenly over the crust, alternating the colors. Drag a knife through the batter back and forth until you get a swirl pattern. Do not over mix. (you don’t want the colors to all blend together!)
Place the pan on the oven rack above the pan of water. Bake for 45 minutes.
Remove from the oven immediately and place on a wire rack. Let the cheesecake cool on the counter for 1 hour, then refrigerate for 5- 6 hours. Serve topped with fresh whipping cream.