Cookies & Cream Recipe

Prepare and bake crust

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch springform pan or line the bottom with parchment. Place chocolate sandwich cookies in a food processor and pulse until very fine crumbs (about 1.75 cups). In a bowl, combine cookie crumbs, melted butter, granulated sugar, and salt; mix until the mixture holds together when pressed. Press the crumb mixture evenly into the bottom (and about 1/4 inch up the sides if desired) of the prepared pan. Bake the crust for 8 minutes to set. Remove from oven and let cool while you make the filling. Reduce oven temperature to 325°F (163°C) if proceeding with a baked filling.

Soften and beat cream cheese

Ensure the cream cheese is room temperature. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and free of lumps, about 1–2 minutes.

Add sugar and sour cream

Add the 1/2 cup granulated sugar and 1/2 cup sour cream to the bowl. Beat on low to combine, then increase speed to medium and mix until smooth and creamy, about 1 minute.

Incorporate vanilla and egg

Mix in the vanilla extract. Add the large egg and beat on low speed just until incorporated — do not overmix to avoid excess air.

Finish filling and fold in cookies

With the mixer running on low, stream in the 1/2 cup cold heavy cream and beat until the mixture is smooth and slightly thickened (the heavy cream helps loosen the batter and keeps it silky). Using a spatula, gently fold in the 1 cup chopped mini cookies or roughly chopped sandwich cookies, leaving some larger pieces for texture.

Assemble and bake (baked variation)

Pour the filling over the cooled crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Bake at 325°F (163°C) for 25–30 minutes, or until the edges are set and the center is slightly jiggly (it will firm while cooling). Turn off the oven, crack the oven door, and let the cheesecake sit in the oven for 30 minutes to reduce cracking. Remove and cool to room temperature, then chill in the refrigerator at least 4 hours or overnight.

No-bake variation (alternate)

If you prefer a no-bake version, skip baking the crust. After folding in the cookies, whip the cold heavy cream with the optional 1 tsp powdered sugar until soft peaks form. Fold the whipped cream gently into the cream cheese mixture to lighten it. Pour onto the pressed crust, smooth the top, and refrigerate at least 6 hours or overnight until firm.

Unmold and garnish

Run a thin knife around the edge of the pan to loosen, then release the springform. Transfer to a serving plate. Press reserved cookie crumbs or halved cookies onto the sides or top as desired and pipe or dollop extra whipped cream if using. Chill slices until ready to serve.

Slice the cookies & cream cheesecake with a hot, dry knife (wipe the knife between cuts for clean slices). Serve chilled. Keeps covered in the refrigerator for up to 4–5 days; do not freeze with whipped cream garnish (freeze unadorned for longer storage).