Ingredients

24 Oreo cookies (whole, with filling)

6 tbsp (85 g) unsalted butter, melted

32 oz (900 g) cream cheese, softened

1 cup (200 g) granulated sugar

1 cup (240 ml) sour cream (room temperature)

1 tsp vanilla extract

4 large eggs (room temperature)

15 Oreo cookies, roughly chopped

1 cup (240 ml) heavy whipping cream

2 tbsp powdered sugar

½ tsp vanilla extract

Mini Oreos or crushed Oreos for decoration

Instructions

Step 1: Preheat the oven to 325°F (160°C).

Step 2: Crush 24 whole Oreos using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.

Step 3: Mix the crushed Oreos with melted butter until the crumbs are evenly moistened.

Step 4: Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.

Step 5: Bake the crust for 10 minutes, then let it cool slightly while preparing the filling.

Step 6: In a large bowl, beat softened cream cheese and sugar together until smooth and creamy, about 2 minutes.

Step 7: Add sour cream and vanilla extract, mixing well to combine.

Step 8: Add eggs one at a time, mixing on low speed just until combined; avoid over-mixing.

Step 9: Gently fold in the roughly chopped Oreos with a spatula.

Step 10: Pour the batter over the prepared crust in the springform pan.

Step 11: Place the springform pan inside a larger roasting pan. Pour hot water into the outer pan about halfway up the sides to create a water bath, which helps prevent cracking.

Step 12: Bake for 60–70 minutes, until the center is just slightly jiggly when gently shaken.

Step 13: Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

Step 14: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.

Step 15: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 16: Pipe or spread the whipped cream over the chilled cheesecake evenly.

Step 17: Garnish the top with crushed Oreos and mini Oreo cookies before serving.

Tips & Variations

Use full-fat cream cheese and sour cream for a richer texture and better flavor.

For a gluten-free version, substitute Oreos with gluten-free chocolate sandwich cookies.

If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.

Chilling the eggs before adding helps prevent over-mixing and keeps the batter smooth.

Storage

Store the cheesecake in an airtight container or cover it tightly with plastic wrap in the refrigerator. It will keep well for up to 4 days. Before serving, allow it to sit at room temperature for about 15 minutes for the best texture. Leftovers can also be frozen for up to 1 month; thaw in the refrigerator overnight and re-whip fresh cream topping if desired.

FAQs

Can I use any other cookies besides Oreos?

Yes, you can substitute Oreos with any sandwich cookies or chocolate cookies of your choice. Just be sure they complement the creamy cheesecake well.

Why do I need to bake the cheesecake in a water bath?

The water bath creates a gentle and even baking environment, which helps prevent cracks and ensures a smooth, creamy texture in the cheesecake.

Dessert

Cookies & Cream Cheesecake Indulgence Recipe

Introduction