Q: I like just about everything at Mick's, but what I really would like to make myself is the Oreo Cheesecake. Do you think they would give you the recipe?

-- Leslie Blaine, Atlanta

A: We get so many requests for Mick's desserts, especially this Oreo Cheesecake, we decided to rerun this favorite. The secret to its exceptionally moist and creamy texture, says recipe tester Betsy Mann, is baking it slowly in a water bath. To ensure that no water leaks in, you should cover the outside of the pan with foil (although Mann confesses she did not cover hers and had no problem). She also said this is so rich, you may want to consider slicing it in thin slivers.

-- Jeanne Besser, for the Journal-Constitution

DESSERT

Mick's Restaurants' Famous Oreo Cheesecake

WILLIAM BERRY / AJC

Makes 12 servings

Preparation time: 25 minutes

Cooking time: 3 hours,

plus 10 minutes

For the crust:

4 tablespoons butter (not margarine), melted

2 cups Oreo cookies, crushed fine (about 18 cookies)

For the filling:

3 pounds cream cheese

2 3/4 cups granulated sugar

5 eggs

2 teaspoons pure vanilla extract

2 cups Oreo cookies, in chunks (about 15 cookies)

For the garnish (optional):

12 ounces whipped cream

12 Oreo cookies

To make the crust: Preheat the oven to 250 degrees. Wrap the outside of a 10-by-3-inch springform pan tightly with foil (to prevent water from leaking in). Line the bottom with a parchment circle. Set aside.

In a medium bowl, stir together melted butter and Oreo crumbs. Place in pan and press down firmly and evenly. Bake for 8 to 10 minutes. Remove from oven; set aside to cool.

To make the filling: Place cream cheese in a mixing bowl and mix on medium speed until soft (6 to 8 minutes). Use a rubber spatula to scrape bowl often to ensure even distribution.

Add sugar and blend well, scraping bowl just until mixture is smooth (no lumps). Reduce mixing speed to low, then slowly add eggs and vanilla. Mix until combined.

Remove bowl from mixer. With a wooden spoon, stir Oreo chunks into batter. Pour batter into pan prepared with crumb crust; place cheesecake pan into large roasting pan. Fill roasting pan with water, leaving 1 inch of space from the top of the cheesecake pan.

Bake in preheated oven for 2 1/2 to 3 hours, until top of cheesecake is slightly golden. Refrigerate at least 24 hours before serving.

To make the garnish: If desired, top each slice of cheesecake with 1 ounce of real whipped cream and an Oreo cookie.

Per serving: 887 calories (percent of calories from fat, 63), 14 grams protein, 71 grams carbohydrates, less than 1 gram fiber, 62 grams fat, 255 milligrams cholesterol, 550 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.