
Yields:
12 serving(s)
Prep Time:
35 mins
Total Time:
8 hrs
Cheesecake is a forever-favorite dessert, and Oreos are our favorite cookie, so you can only imagine how deadly this combination is for us. Oreos are involved in every component here: the crust, the cheesecake, and the topping. This is a must-make for the Oreo lover in your life (birthday cakes are so overrated).
A couple of tips: Folding Oreos into the batter turns it a speckly gray color; if you want the cheesecake to be a more classic color, coarsely chop the Oreos and gently fold in (the finer the crumb, the darker the batter will turn). We went for coarsely chopped here, but you do you.
Wondering why we’re including flour? Adding just a couple tablespoons of flour to the batter will ensure it holds together. Finally, you can totally skip a water bath for this — you're decorating the top, so even if it cracks it'll just be our little secret.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
For the Crust
- 24
Oreo cookies
- 4 Tbsp.
butter, melted
- 1/8 tsp.
kosher salt
For the Cheesecake
- 4
(8-oz.) blocks cream cheese, softened
- 1 1/4 cups
sugar
- 3
large eggs
- 1/4 cup
sour cream
- 1 Tbsp.
pure vanilla extract
- 2 Tbsp.
all-purpose flour
- 1/2 tsp.
kosher salt
- 15
Oreo cookies, coarsely chopped
For topping
Whipped topping
- 6
Oreos, cut in half
- 6
Oreos, crushed
Directions
- 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.
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