Easy Homemade Oreo Cheesecake

So, I have always enjoyed a good cheesecake, but many times after eating one I'd feel it kind of heavy in my stomach, and didn't get the "Ahhhh...I just ate something good feeling." Though I don't have a picture to share, I can guarantee that you will not regret making this awesome recipe I have converted using better ingredients for your body.

Makes about about 10-12 Servings

CRUST INGREDIENTS
* About 1/4 of an Organic Whole Wheat Oreo Package
- Check out any of the brands below, I have tried them both, and are both great. 
* 1/8 Cup Butter
* 1 Teaspoon Milled Flax Seeds (optional, but recommended)
* 1 Teaspoon Chia Seeds (optional, but recommended)

                       

FILLING INGREDIENTS
* 1 1/2 Packages of Organic Cream Cheese (I also like using Greek Cream Cheese)
* 1/2 Cup Original Greek Yogurt
* 3/4 Cup Organic/ Raw Sugar (Raw Coconut Sugar is also very good)
* 2 Eggs, Lightly Beaten
* 1 Teaspoon Vanilla
* 1/2 of an Organic Whole Wheat Oreo Package

TOPPING INGREDIENTS
* 1/2 Cup Whipping Cream
* 1/2 Teaspoon Vanilla
* 1 1/2 Teaspoons Powdered Sugar
* Handful of Crushed Organic Oreo's
* 1/2 Teaspoon Milled Flax Seeds
* 1/2 Teaspoon Chia Seeds

DIRECTIONS
1. Preheat oven at 300 F.
2. Grease or spray with Coconut Oil Cooking Spray a 12 x 2 round cake pan.
3. Using a blender or food processor, place all of the Oreo's, flax seeds, and chia seeds and crush them.
4. Measure out what is needed for the cookie crust, and combine the cookie crust and butter together and press it on the bottom of the cake pan.
5. Place the cookie crust in the refrigerator while preparing the filling.
6. Using a large mixing bowl, beat together the cream cheese, Greek yogurt, and sugar until smooth.
7. Then, gradually add in the eggs and vanilla, and beat until just combined.
8. Using a spatula, stir in most of the crushed Oreo's (leave some for the topping!), and pour the mix over the crust that was refrigerated.
9. Bake for about 1 hour and 20 minutes.
10. After it is baked, turn off the oven and open the oven door, leaving the cheesecake in there another 30 minutes.
11. Refrigerate over night, or for several hours. The longer it has been refrigerated, the better it will taste!

Tip: Place a pan half full of water underneath the cheesecake while it is in the oven to avoid sides from getting brown. 

TOPPING DIRECTIONS
1. Using a medium bowl, beat together all of the ingredients and refrigerate.
2. Once the cheesecake is ready to serve, spread the whip cream on top and sprinkle the remaining crushed Oreo's on top.

Enjoy!

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Twitter, or Instagram under "Fit 4 Life," "Lisa Clepper," or "LISASFFL."

"Changing the way we eat, one cookie at a time!"