Description
Creamy Oreo cookies and cream cheesecake blends rich chocolate cookie crumbles with silky smooth cream cheese in a dessert that promises pure indulgence. Chocolate cookie crust and luscious filling create a crowd-pleasing treat you’ll crave time and again.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oreo cookies
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Binding/Moisture Ingredients:
- 1/4 cup heavy cream
- 2 tbsp all-purpose flour
- 1/4 tsp salt
Topping Ingredients:
- 12 oreo cookies, chopped
- 1/2 cup whipped cream
- 2 tbsp chocolate sauce
- 4 whole oreo cookies for garnish
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Crush graham crackers into fine crumbs and mix with melted butter, pressing the mixture firmly into the pan’s base to create a compact crust.
- Roughly chop 24 oreo cookies and set aside for the cheesecake batter.
- In a large mixing bowl, beat cream cheese until smooth and creamy, gradually incorporating granulated sugar until fully integrated.
- Add eggs one at a time, mixing thoroughly after each addition to ensure a uniform consistency.
- Fold in sour cream, vanilla extract, heavy cream, flour, and salt, creating a silky cheesecake base.
- Gently fold the chopped oreo cookies into the cream cheese mixture, distributing them evenly throughout the batter.
- Pour the batter into the prepared crust, smoothing the top with a spatula to create an even surface.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and allow the cheesecake to cool at room temperature for 1 hour.
- Refrigerate for at least 4 hours or overnight to ensure complete setting.
- Before serving, top with chopped oreo cookies, whipped cream, and drizzle chocolate sauce.
- Garnish with whole oreo cookies and slice carefully using a clean, warm knife.
Notes
- Chill cream cheese and eggs at room temperature before mixing to prevent lumps and ensure a smooth, creamy texture.
- Crush oreo cookies roughly to maintain cookie chunks, providing delightful texture and bursts of chocolate flavor throughout the cheesecake.
- Wrap the springform pan’s exterior with aluminum foil to prevent water from seeping in during the water bath baking method, which helps create a more even, crack-free surface.
- For a gluten-free version, substitute graham crackers with gluten-free cookie crumbs and use gluten-free oreo-style cookies to accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 469
- Sugar: 31 g
- Sodium: 327 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 108 mg