Dessert: United States – Cookies and Cream Oreo Cheesecake

Serving Size: 12

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 7 hrs

Total 8 hrs 50 min

Ingredients

24 chocolate sandwich cookies (Oreos), finely crushed (about 2 1 / 2 cups / 280 g crumbs)
5 tbsp (75 ml) unsalted butter, melted
Pinch of fine salt (optional)
32 oz / 900 g full-fat cream cheese, room temperature
1 cup (200 g) granulated sugar
1 cup (240 ml) sour cream, room temperature
2 tsp (10 ml) pure vanilla extract
1 tbsp (8 g) cornstarch (or all-purpose flour)
1 / 4 tsp fine salt
3 large eggs, room temperature
10 to 12 chocolate sandwich cookies, coarsely chopped
Whipped cream and extra cookie pieces for garnish (optional)

Instructions

Prep: Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment. Place a large metal baking pan on the lower rack and pour in about 1 inch of hot water to create a steamy environment (no need to wrap the springform).
Make the crust: In a bowl, combine the finely crushed cookies, melted butter, and a pinch of salt (if using) until the crumbs look like wet sand. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool slightly.
Make the filling: In a large mixing bowl, beat the cream cheese and sugar on medium speed until completely smooth and creamy, about 2 minutes. Mix in the sour cream, vanilla, cornstarch, and salt until combined, scraping the bowl as needed.
Add eggs: Beat in the eggs one at a time on low speed just until incorporated—do not overmix. Gently fold in the chopped cookies.
Bake: Pour the batter over the crust and smooth the top. Place on the middle rack (with the water pan still on the lower rack). Bake 60–70 minutes, until the edges are set and the center has a 2–3 inch wobble. If browning too quickly, tent loosely with foil after 45 minutes.
Cool: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove, run a thin knife around the edge to loosen, and cool to room temperature. Cover and chill at least 6 hours or overnight until fully set.
Serve: Release the springform ring. Garnish with whipped cream and extra cookie pieces if desired. Slice with a warm knife, wiping between cuts.