Bottom of cake: Oreo (core removed) 1 bag, butter 45g.

Cake body: cream cheese 300g, sugar 120g, sour cream 380g, egg 180g, corn starch 2 tbsp, lemon juice 1 tbsp, vanilla extract 3g.

Sour cream: It takes only one hour for fresh cream and yogurt to ferment. I used 400 ml whipped cream and 1 bag yogurt.

Dried noodles: sour cream 180g, sugar 10g, low-gluten flour 10g.

1. Cut the cream cheese into small pieces, beat it with white sugar until smooth, add eggs in three times and stir well, add sour cream in three times and stir well, add sifted low-gluten flour and stir well, add vanilla extract and stir well.

2. Pour the cheese paste into the prepared mold and shake out the bubbles. Into the oven 170 degrees, 90 minutes, below average. Add water to the baking tray and bake in water. Set the time and temperature of the oven.

3. When the cake is cold, pour it in, put it in the oven 150 degrees, and put it on the upper floor 10 minutes. Take it out after the shower solidifies.