Vanilla bean cheesecake with Oreo crust

Crust:

25 oreos

2 Tbsp melted butter

Filling:

2 lb cream cheese, room temperature

1 cup sugar

3 large eggs, room temperature

2 teaspoons vanilla extract

1 tsp vanilla bean paste

Preheat oven to 350 degrees. Place the oreos and melted butter in a food processor. Pulse until the oreos are the texture of sand. Press into a parchment paper lined spring form pan and bake for 10 minutes. While the crust bakes, make the filling. It is really important that the cream cheese and eggs sit out for several hours or overnight to make sure they are very room temperature. Put the cream cheese in the bowl of an electric mixer and mix until it starts to get smooth. Scrape down bowl. Add the sugar and mix. Scrape down bowl. Add the eggs, one at a time, scraping down the bowl between each addition. Add the vanilla and vanilla extract and mix one more time. Pour filling over the crust and cover with a lid or cookie sheet. Reduce the oven temperature to 325. Bake for around 45 minutes, until the cheesecake is set and it jiggles slightly when you tap the pan. Remove from oven and cool with the lid on for the first hour. Remove lid and cool for another hour before putting in the fridge. Serve cold.