Oreo Cheesecake Recipe

 Oreo Cheesecake Recipe
Creamy, chocolatey, and packed with crunchy Oreo goodness!

Ingredients

 Crust:

24 Oreo cookies

5 tbsp unsalted butter, melted

 Cheesecake Filling:

24 oz (680g) cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

1 cup sour cream

3 large eggs

15 Oreo cookies, roughly chopped

 Ganache Topping:

¾ cup heavy cream

6 oz (170g) semi-sweet chocolate, chopped

White chocolate drizzle (optional)

 Decoration:

Whipped cream

Whole and halved Oreo cookies

Instructions

 Step 1: Make the Oreo Crust

Preheat oven to 325°F (160°C).

Pulse Oreos (with filling) into fine crumbs using a food processor.

Mix in melted butter and press into the bottom of a 9-inch springform pan.

Bake crust for 10 minutes, then let cool.

 Step 2: Make the Cheesecake Filling

In a large bowl, beat cream cheese until smooth.

Add sugar and vanilla, mixing well.

Beat in sour cream, then add eggs one at a time, mixing until just combined.

Fold in chopped Oreos gently.

Pour filling over the cooled crust and smooth the top.

 Step 3: Bake & Chill

Place pan in a water bath (wrap bottom with foil to prevent leaks).

Bake for 55–65 minutes until edges are set but center jiggles slightly.

Turn off oven, crack door, and let cheesecake cool inside for 1 hour.

Chill in the fridge at least 4 hours or overnight.

 Step 4: Ganache & Decorate

Heat heavy cream until just boiling. Pour over chopped chocolate and let sit 2–3 minutes. Stir until smooth.
Pour ganache over chilled cheesecake. Let it set for 10–15 minutes.
Pipe whipped cream around edges and top with whole/halved Oreos. Drizzle with melted white chocolate for extra flair!
Tips
For a firmer texture, freeze for 1 hour before slicing.

Use a sharp knife dipped in hot water for clean slices.