This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. You can find out a lot more about Faith on her web site < click here > as well as finding more great recipes but this is what she said in describing Bitchin Kitchen:

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

You will also find details of Faith's book at the site where you can also order your copy.

"I love New York-style cheesecake and after one bite of this creamy, rich cake, you’ll agree! Prepare this sublime and sweet ending whenever you’re in a New York state of mind!"

Ingredients

Crust:
1 ½ cups crushed Oreos® or graham cracker crumbs
3 Tablespoons sugar
3 Tablespoons butter

Filling:
4 x 8 ounce packages cream cheese, softened
1 cup + 2 Tablespoons sugar
1 Tablespoon vanilla
4 eggs
1 cup sour cream

Optional Toppings:
Strawberries
Blueberries
Raspberries
Cherry pie filling

• Preheat oven to 325°. Line a cookie tray with parchment paper or aluminum foil and set aside.

• In a small bowl, mix together the cookie crumbs, butter and sugar. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes.

• In a large mixing bowl, with an electric mixer, beat together the cream cheese, sugar and vanilla until completely blended.

• Add eggs, 1 at a time, mixing well after each addition until blended.

• Mix in sour cream until thoroughly blended.

• Pour the mixture over the crust and bake for 1hour and10 minutes (Do not worry if center of cheesecake is slightly jiggly).

• Let the cheesecake cool for one hour and then refrigerate for at least three hours.

• Before serving, run knife around rim of pan to loosen cake.