Very Berry New York Cheesecake
for Oreo Crumb Crust
30 oreo cookie sandwiches or 60 separated oreo cookie wafers, with the frosting scraped off
8 tablespoons or 1 stick of unsalted butter, melted
1/2 cup sugar
1/2 teaspoon salt
for New York Cheesecake Filling
5 (8-ounce) packages cream cheese, if you can't math that's 40 ounces of softened cream cheese
1 1/2 cups sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
5 large eggs
2 large egg yolks
1/4 teaspoon vanilla
Very Berry Topping
10 ounces of fresh or frozen assorted berries, I used half strawberries half blueberries, but blackberries and raspberries would work just as well, perhaps better
2 tablespoons lemon juice, that is a little less than half a lemon
1/4 cup sugar, depending on how sweet your fruits are
1 tablespoon cornstarch
1/2 cup water
a small pinch of salt
Scrape the frosting off of the oreo sandwiches.
Place the cookies, sugar, salt, and melted butter into a food processor and blend until completely combined.
Butter a 9 1/2 inch spring form mold and pack the crumbs in, working from the center out to the edges and up the sides.
Place in the freezer to cool while we work on the surprisingly easy cheesecake filling.
Let the cream cheese come up to room temperature.
Beat for a minute to loosen up the block shape. Add sugar, salt, flour, and lemon zest, and beat for one minute more.
Add the eggs and egg yolks one at a time, beating each one completely before adding the next ones.
Add vanilla extract and combine with a spatula.
Preheat the oven to 500F. Fill the Oreo crumb shell with the cheesecake filling (minus that amount which you will save for "testing"), and bake for 10-15 minutes, or until the top is lightly browned.
Once the top is golden and puffed, without opening the oven door, turn the oven temperature down to 200F and bake for one hour more.
Let it cool on the countertop before returning to the refrigerator to cool completely. Let it cool for at least 2 hours, but preferably overnight.
In a medium saucepan, add strawberries, blueberries, lemon juice, sugar, cornstarch, water, and salt. Maintain a boil for 2 minutes and turn off the heat.
Cool the Very Berry topping in the fridge as well.
After a minimum of two hours, preferably overnight, pour the Very Berry topping over the cheesecake, slice large, and serve with a dollop of whipped cream.