Description
A creamy and decadent Oreo cheesecake with a chocolate cookie crust and chunks of Oreo cookies throughout. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- For the Crust:
- 24 Oreo cookies (with filling)
- 4 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 12 Oreo cookies, coarsely chopped
- For the Topping:
- 8 Oreo cookies, halved
- Whipped cream (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- For the crust: Crush 24 Oreo cookies into fine crumbs. Mix with melted butter and press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- For the filling: Beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing well. Beat in eggs one at a time until just combined.
- Fold in chopped Oreo cookies. Pour filling over the cooled crust.
- Bake for 50-60 minutes or until the center is slightly jiggly. Turn off the oven, crack the door, and let cool for 1 hour inside.
- Chill in the refrigerator for at least 4 hours or overnight.
- Garnish with halved Oreos and whipped cream before serving.
Notes
For best results, use room-temperature ingredients. Avoid overmixing the batter to prevent cracks. Store leftovers in the fridge for up to 5 days.