Snack Attack Oreo-Frito Cheesecake

Instructions

• Step 1: Let all of the ingredients come up to room temperature (about 2-3 hours). 
• Step 2: Start grill and set to 350ºF. 
• Step 3: Run the fritos, oreos, and butter through a food processor or place all ingredients into a ziptop bag and crush until it's a fine crumble. 
• Step 4: Press this mixture firmly into the bottom of a 9 inch springform pan. Place on grill for 13 minutes, then remove and let the crust cool completely. 
• Step 5: While the crust is cooling, mix the cream cheese, sour cream, vanilla, lemon, and sugar using a stand or hand mixer, scraping down the sides every few minutes.
• Step 6: Add one egg at a time, mixing completely each time. Repeat with the egg yolks. Lastly, add the flour and let the mixture blend for 3-5 minutes. If you still see lumps, continue to mix. The batter should be very smooth. 
• Step 7: Pour the batter on top of the cooled crust in the springform pan. Hold the pan up about 5-7 inches and drop it (don't dump it out) onto a counter or other firm surface. Repeat a few more times to work out any air bubbles. 
• Step 8: Set a cooling rack on top of a cookie sheet tray and place on the grill. Add enough hot water to the cookie sheet to come up 1/4 of the way to the top of the springform pan. 
• Step 9: Cook for 30 minutes and use a thermometer to check for doneness. The cheesecake is done when the temperature is 165ºF degrees in the center. 
• Step 10: Remove from grill and leave on the counter until it's cool. Then, refrigerate for at least 12 hours. 24 hours is ideal if you have the time. Slice and serve!