Icebox Oreo Cheesecake

This was pretty good when I made it. I only had a 10" springform pan, and I think I will buy a 9" and make it again. Next time I will make some fresh whipped cream to top it with and sprinkle crushed Oreos on top. You can substitute 1 1/3 cups of white chips for the 8 ounces of chopped white chocolate.

Oreo Cookie Crust
30 Oreo cookies, broken into rough pieces
7 Tbsp. unsalted butter, softened

Cheesecake Filling
1 cup whole milk
4 large egg yolks
1/4 c. all purpose flour
8 oz. white chocolate, chopped (see note)
2 pounds cream cheese, cut into 1" chunks and softened
1/3 c. powdered sugar
2 tsp. vanilla extract
1/8 tsp. salt
12 Oreo cookies, broken into rough pieces

1. For the Oreo cookie crust:
Process cookies and butter in food processor until finely ground. Press cookie mixture evenly into bottom and sides of 9" springform pan. Refrigerate until set, at least 1 hour or up to 2 days.

2. For the cheesecake filling:
Heat 3/4 c. milk in medium saucepan over medium heat until simmering. Meanwhile, whisk yolks, flour, and remaining milk in large bowl until smooth. Slowly whisk hot milk into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes. Off heat, whisk in white chocolate until melted (you've just made pudding). Transfer pudding to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 1 hour or up to 2 days.

3. With electric mixer on medium speed (or a Kitchenaid), beat cream cheese, sugar, vanilla, and salt until light and fluffy, about 2 minutes. Reduce speed to medium-low and mix in chilled pudding until just combined, about 30 seconds. Pour 1/4 of cream cheese mixture evenly into prepared pan and sprinkle one-third of cookies over surface. Repeat process twice, then top with remaining filling. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be wrapped in plastic and refrigerated for up to 3 days.)