Oreo Cookie Cheesecake

Ingredients

• 220 g (2 cups; about 20 cookies)Oreo cookie crumbs
• 30 g (2 tablespoons), meltedbutter
• 50 g (1/4 cup)brown sugar
• 907 g (2 lbs.), softenedcream cheese
• 250 g (1 1/4 cups)sugar
• 80 ml (1/3 cup)whipping cream
• 16 g (2 tablespoons)flour
• 5 ml (1 teaspoon)vanilla
• 4eggs
• 220 g (2 cups)coarsely crumbled Oreos
• 454 g (1 pound)sour cream
• 50 g (1/4 cup)sugar
• 5 ml (1 teaspoon)vanilla
• 80 ml (1/3 cup)whipping cream
• 210 g (1 1/4 cups)semisweet chocolate chips

Instructions

1. 1

   Bake the crust

   Heat the oven to 163°C (325°F). In a medium bowl, combine the cookie crumbs, melted butter and brown sugar. Press the mixture over the bottom and up the sides of a 25 cm (10-inch) springform pan. Bake for 10 minutes, then set aside.

2. 2

   Mix the filling

   Beat the cream cheese in an electric mixer until creamy, about 3 minutes. Gradually add the sugar and beat well, then mix in the whipping cream, flour and vanilla. Add the eggs one at a time, beating well after each addition. Pour 830 ml (3½ cups) of the batter into the prepared crust, top with the crumbled cookies, then pour the remaining batter over them.

3. 3

   Bake the cheesecake

   Bake for 1 hour and 15 minutes.

4. 4

   Add sour cream

   Combine the sour cream, remaining 50 g (1/4 cup) sugar and vanilla, then spread the mixture over the cheesecake. Bake for 7 more minutes. Turn off the oven and leave the cheesecake inside with the door closed for 45 minutes. Remove it and cool completely on a wire rack.

5. 5

   Chill and finish

   Cover and chill for 8 hours, then remove the sides of the pan. Put the remaining 80 ml (1/3 cup) whipping cream and the chocolate chips in a small saucepan. Stir over low heat until the chocolate melts, then carefully spread it over the cheesecake, letting it drip down the sides. Chill.

What is Oreo cheesecake?

Cheesecake is a baked dessert built around a soft, rich filling, often set on a crumb crust. This version brings Oreo cookies into both the base and the filling, with a sour-cream layer and chocolate finish.

The contrast is what makes it work: a compact cookie crust supports a smooth cream-cheese centre, while cookie pieces add crunch and chocolate topping rounds it out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 674 calories, 9g protein, 63g carbs, 44g fat.

The cookie crumbs, Oreo pieces and sugar provide most of the carbohydrates; cream cheese, whipping cream, sour cream, butter and chocolate chips contribute much of the fat, while cream cheese and eggs supply protein. Serve a slice with fresh berries for a brighter contrast, or alongside fruit to balance the richness.

Why the ingredients matter

Cream cheese: Let it soften before mixing so it can beat smoothly and combine with the other filling ingredients without lumps.

Oreo crumbs: Press them firmly into the base and sides of the pan to make a sturdy crust. Coarsely crumbled cookies in the filling give a different texture from the fine crumbs.

Sour cream: The sweetened layer goes on near the end of baking, adding a tangy contrast to the rich filling.

Getting a smooth filling

Cream cheese first: Beat it for about 3 minutes before adding anything else, then add the sugar gradually. This helps the mixture become creamy.

Eggs last: Add them one at a time and beat well after each addition, as directed. Avoid rushing this stage so the filling stays evenly mixed.

Layering the cookies

First pour: Measure out 830 ml (3½ cups) of batter for the layer under the cookie pieces. Spread the crumbled Oreos over it, then cover them with the remaining batter.

Even coverage: Pour gently over the cookies so they stay distributed through the cheesecake rather than gathering in one spot.

Baking and cooling cues

Baking: Follow the stated 1 hour and 15 minutes, then add the sour-cream topping and bake for 7 more minutes. The recipe does not specify a visual doneness test, so use the listed timing.

Cooling: Leaving the cheesecake in the switched-off oven for 45 minutes is part of the method. After that, cool it completely on a wire rack before covering and chilling.

Plan the chilling time

The 8-hour chill is essential to the schedule: the cheesecake needs to be cold before you remove the pan sides and add the chocolate topping. Make it the day before serving if that suits your timetable.

After adding the topping, chill it again so the finish can set before slicing.

Serving and slicing

Cut the chilled cheesecake into 16 portions with a sharp knife. For neater slices, wipe the blade between cuts.

Serve it on its own or alongside fresh berries to bring a tart contrast to the chocolate and cream-cheese flavours.

Recipe notes & tips

• Soften the cream cheese before mixing to make it easier to beat until creamy.
• Use a springform pan so you can remove the sides without lifting the cheesecake out.
• Measure the first 830 ml (3½ cups) of batter before adding the cookie pieces.
• Let the cheesecake cool completely before covering it for the long chill.
• Stir the chocolate and cream over low heat until melted, rather than raising the heat.

Variations

• Extra cookie top: Scatter additional crumbled Oreos over the chocolate topping before chilling.
• Berries on the side: Serve each slice with fresh berries for a tart contrast.
• Chocolate finish: Use dark chocolate chips in place of semisweet chips for a deeper flavour.
• Plain crust: Leave the brown sugar out of the cookie base for a less sweet crust.
• Smaller slices: Cut the cheesecake into more than 16 pieces for a lighter serving.

Common mistakes to avoid

• Cold cream cheese: It can leave lumps in the filling; soften it before beating.
• Overmixing after the eggs: Beat well after each addition as instructed, but do not keep mixing once the filling is combined.
• Skipping the oven rest: Leave the cheesecake in the switched-off oven for the full 45 minutes.
• Removing the pan too soon: Chill for 8 hours before taking off the springform sides.
• High heat for the topping: Melt the chocolate and cream over low heat to avoid scorching.

How to store

Cover and keep the cheesecake refrigerated; it keeps for up to 4 days. Serve chilled, as reheating can soften the filling and chocolate topping.

Frequently asked questions