Classic Cheesecake with an Oreo Crust

So my good friend, Phyllis, has perfected this recipe and it's out of this world!  The cheesecake is creamy and classic NY style.  The Oreo crust I've added gives it a pop of chocolate that makes the final product irresistible.  

The recipe is easy- just note that you need room temperature eggs and cream cheese.  Also, leave plenty of time, because after it bakes for 1 hr 15 min, it needs to sit in oven for at least 2 hours- if not overnight.  Making it a day in advance is best.  

Ingredients:

26 Oreo's (regular or double stuff)                          ¼ cup (1/2 stick) butter, melted

4, 8oz packages cream cheese (room temp)           1 ¾ cups sugar                     

1 pint heavy cream                                                     1/4 tsp almond extract

6 large eggs (room temp)                                          2 tsp vanilla

Directions:

1. In a cuisinart, pulse Oreo's until fine they become crumbs.  Add melted butter and mix until well-combined.

2. Press crumbs into bottom and up the sides of 8 or 9" springform pan.  Place pan in large roasting pan, close to oven (believe me, this will make life much easier later).

3. Mix together cream cheese and sugar in stand mixer (or with hand mixer in large bowl but it's worth getting out the stand if you have one) until smooth.  

4. Add eggs, one at a time, until batter is smooth.  

5. Add heavy cream, vanilla and almond extract, mixing well.  

6. Here's the tricky part (no pics of this step for that reason): At the same time you're pouring batter into springform pan, add water to roasting pan.  There should be about 1-2 inches up the side of spring pan.

7. Carefully, bring roasting pan to center rack of oven (here's why it's handy to have pan close to oven).

8. Bake @ 350 for 1 hour 15 min. DON’T OPEN OVEN!!!

9. LEAVE CAKE IN OVEN AT LEAST 2 HOURS TO COOL SLOWLY- or keep in oven overnight. Cool completely before putting in refrigerator.

10. Run knife around side of pan before removing.