If you are using a dark, nonstick pan, lower the oven temperature to 325F (162C). Pulse the Oreo cookies in the food processor until you get fine crumbs first. Add the melted butter and blend again until smooth. The cookies need to be finely ground, sort of like coffee grounds. If they are too chunky, your crust won't hold together well. Save the remaining 10 cookies for the filling. Make sure that the crust is firmly packed into the pan, or it won't hold together. For a fancier touch, spread the mixture across the bottom of the pan first, then push it 2 inches (5.08 centimeters) up the sides. Do not remove the crust from the springform pan yet. It won't hold together until you add the cheesecake filling. You can do this using an electric mixer or a food processor fitted with whisks. From time to time, pause the mixer, and scrape down the sides with a spatula; this will ensure that everything gets evenly mixed together. Mix the filling on low speed after each egg you add until it is blended before adding the next egg. Make sure that the ingredients are evenly mixed throughout. There should be no streaks and swirls; everything should be consistent. Use a knife to chop the cookies into coarse crumbs; they can be as big or as small as you'd like. Gently stir them into the filling using a spatula. If you need to, use a spatula to help guide the filling into the crust. Smooth the top down with a spatula so that there aren't any ripples. There is enough cake to cut 16 slices. Cover and store any leftovers in the fridge for up to 3 days.To learn how to decorate your cake, click here.

Summary: Preheat the oven to 350F (177C). Mix together the 26 crushed Oreo cookies and melted butter in a food processor. Press the cookie mixture into the prepared springform pan. Bake the crust for 8 to 10 minutes in the oven, then set it aside to cool. Beat the of cream cheese and sugar until blended. Slowly add the eggs, one at a time. Fold in the sour cream and vanilla extract, and mix again. Roughly chop up the remaining Oreo cookies and stir them into the filling. Pour the filling into the crust. Decorate the cake, if desired, and refrigerate it for at least 4 hours before serving.

If your pillow is covered with a slipcover or pillowcase, take the protective covering off. Check the care instructions on the tag of the cover, and wash the cover or pillowcase in the washing machine or by hand according to the instructions. Remember to wash your pillowcase and slipcover every 2 weeks at least to keep your pillow smelling fresh. Baking soda is a great deodorizer and can be used to freshen up a variety of surfaces, including gel and memory foam. Coat the entire pillow in a layer of baking soda, working on one side of the pillow at a time. If you have a very large or European-style pillow, you may need to use 3-4 tablespoons (43.2-57.6 grams) to cover the surface. Let the pillow sit while the baking soda absorbs the odors off of the surface of the gel pillow. If possible, let the baking soda sit on the pillow overnight. If the pillow has a very bad smell, try placing it in a large plastic bag with the baking soda on it for 1-2 days. The baking soda will have time to absorb the odors from the pillow. If you have children or pets, place the pillow in a place where they can't access it, like on top of a cabinet or in the closet. After the baking soda has absorbed the smell from the pillow, vacuum the surface thoroughly. Working in sections, pull the brush across the pillow to make sure all of the baking soda is removed. Make sure to clean and dry the vacuum attachment before using it on your pillow. It might take a few passes of the vacuum to remove all of the baking soda. After the first pass, run your hand across the pillow. If it still feels grainy, vacuum it again.
Summary: Remove the cover from your pillow. Sprinkle 2 tablespoons (28.8 grams) of baking soda over the pillow. Let the baking soda sit on the pillow for 30 minutes. Use the brush attachment of a vacuum to remove the baking soda.