Making the crust: Remove the cream from the Oreos, crumble, add in unsalted butter melted in the microwave, and mix.
Pack Step 1 into a mold covered with parchment paper, and chill in the fridge to harden.
Filling: Mix the cream cheese softened in the microwave and the sour cream together well.
Add in the sugar and eggs and stir. It is fine if the eggs separate at first. It will soon blend in.
Add and mix in the heavy cream, rum, a and vanilla extract, and mix in the corn starch last. This order is important!
Strain the batter, and pour into the mold. ＊This little step completely changes the deliciousness.
Bake in a double boiler at 160°C for 70 minutes. You could use a pie pan that's wider than the cake pan for the double boiler.
Let cool as-is inside the oven after baking. I bake it at night and take it out in the morning, but if you don't have the time, leave it be for at least two hours.
Chill well in the fridge after cooling.
It is done.
Story Behind this Recipe
In the past, there used to be a cheesecake specialty shop in Futako Tamagawa, but it transferred locations. I was asked to make the Futako Tamagawa cheesecake, and this is a recipe I came up with while referring to various recipes. This is a recipe I'm most proud of.
The three hints are: mix according to the directions, strain the batter, then leave it alone. One package of Oreos has 9 cookies, which will result in 18 cookies once you remove the filling.