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Oreo Cookies and Cream Cheesecake

A perfect slice of Oreo Cookies and Cream Cheesecake on a white plate, topped with crushed cookies.
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A recipe for a rich, creamy baked cheesecake featuring a chocolate cookie crust and chunks of Oreo cookies mixed into the filling.

Ingredients

Scale
  • 1 3/4 cups crushed Oreo cookies (about 25 cookies)
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup crushed Oreo cookies (for filling)
  • 1/2 cup whipped topping, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine the 1 3/4 cups of crushed Oreos and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Reduce the oven temperature to 325°F (160°C).
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sugar until fully combined. Mix in the vanilla extract and salt.
  5. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
  6. Gently fold in the sour cream and the 1 cup of crushed Oreos for the filling.
  7. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this creates a water bath).
  8. Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  11. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
  12. Before serving, remove the sides of the springform pan and top with whipped topping, if desired.

Notes

  • For a no-bake version, chill the filling mixture for at least 8 hours instead of baking.
  • To prevent cracks, make sure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing.
  • Use a food processor to crush the cookies for a finer, more uniform crust.

Nutrition

Find it online: https://tastytipster.com/oreo-cookies-and-cream-cheesecake-recipe/