Pumpkin Cheesecake

·                   3 8-oz. blocks cream cheese, softened

·       1 15-oz. can pumpkin purée

·       4 large eggs

·       3/4 c. sugar

·       1/2 c. light brown sugar

·       1/4 c. sour cream

·       2 tsp. pure vanilla extract

·       2 tbsp. all-purpose flour

·       1 tsp. pumpkin pie spice

·       1/2 tsp. cinnamon

·       1/4 tsp. kosher salt

·       CRUST:

        24 whole golden Oreos

·       6 tbsp. melted butter

DIRECTIONS

1.     Preheat oven to 350º and position an oven rack in the middle of the oven.

2.     Make cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin purée, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and a generous pinch of salt and beat until combined and no clumps remain. Set aside.

3.     Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.

4.     Coat a 9" springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.

5.  Double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.

 6.  Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.

 7.   Serve with whipped cream or Cool Whip, if desired.