Name: Oreo Cheesecake
Prep time: 35 min
Total time: 8 h
Yield: 12 serving(s)
Ingredients: 24 Oreo cookies; 4 tbsp. butter, melted; 1/8 tsp. kosher salt; 4 (8-oz.) blocks cream cheese, softened; 1 1/4 c. sugar; 3 large eggs; 1/4 c. sour cream; 1 tbsp. pure vanilla extract; 2 tbsp. all-purpose flour; 1/2 tsp. kosher salt; 15 Oreo cookies, coarsely chopped; Whipped topping; 6 Oreos, cut in half; 6 Oreos, crushed

Step 1Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray.

Step 2In a large resealable plastic bag or a food processor, crush Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.

Step 3In a large bowl using a hand mixer beat cream cheese and sugar together until no lumps remain. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour and salt and beat until just combined. Stir in the chopped Oreos, and pour mixture over crust.

Step 4Wrap bottom of pan in aluminum foil and place on a large baking sheet. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.

Step 5Remove foil and refrigerate cheesecake at least 5 hours and up to overnight.

Step 6Pipe whipped topping around border of cheesecake and place an Oreo half between each dollop. Sprinkle crushed Oreos in center before slicing and serving.

Oreo Cheesecake

Ingredients

For the Crust

For the Cheesecake

For topping

Directions

Desserts