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Cookies and Cream Cheesecake

Ingredients:

1 cup crushed OREO Cookies (about 12 cookies)
1 Tbsp.  butter or margarine, melted
4 pkg. (8 oz. each)  Cream Cheese, softened
1 cup  Agave nectar
1 tbsp flour
1 tsp. vanilla
4   eggs
20 sugar free OREO Cookies, quartered

Cookies and Cream Cheesecake
Directions

Preheat oven to 325°F.  Mix crushed oreo cookies and butter and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes.  Beat cream cheese, agave nectar, and vanilla with an electric mixer on medium speed until it's well blended. Add eggs, 1 at a time, and mix on low speed after addin each one until blended. Make sure not to overbeat the mixture.  Gently stir in the quartered Oreos then pour over the crust.

Bake cookies and cream cheesecake at 1 hour or until center is almost set. Run a knife around the rim of the pan to loosen the cake so that it pulls away from the pan easier as it cools.  Let it cool before removing the rim of the pan. Refrigerate for 4 hours or overnight. You can decorate with additional cookies before serving.  Use sugar free Coolwhip to top it off!
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