Oreo® Dream Extreme Cheesecake Recipe

Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

Combine 2 cups finely crushed Oreo cookies, 6 tbs melted butter, and 1 tbs granulated sugar in a bowl. Mix until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and optionally up the sides 1⁄2 inch) of the prepared springform pan using the bottom of a measuring cup or glass to compact it. Bake the crust for 8 minutes, then remove and let cool while preparing filling.

Reduce oven temperature to 300°F (150°C).

In a large bowl or stand mixer fitted with the paddle attachment, beat 32 oz room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down sides as needed.

Add 1 cup granulated sugar and 2 tsp cornstarch. Beat on low to combine, then increase to medium and beat 1–2 minutes until creamy.

Mix in 1 cup sour cream, 1 cup heavy cream, 2 tsp vanilla extract, and 1 tsp salt on low speed until just combined and smooth. Avoid overmixing to prevent air incorporation.

Add the 4 room-temperature eggs one at a time, mixing on low speed and scraping the bowl between additions. Mix only until each egg is incorporated; do not whip air into the batter.

Fold in 1 cup chopped mini Oreo pieces gently with a spatula until evenly distributed.

Pour the batter over the pre-baked crust and smooth the top. Tap the pan gently on the counter 2–3 times to release any large air bubbles.

Place the springform pan in a larger roasting pan. Pour hot (not boiling) water into the roasting pan to come about 1 inch up the side of the springform pan to create a water bath (bain-marie). This helps prevent cracking and ensures even baking.

Bake at 300°F (150°C) until the center is set but still slightly jiggly — about 55–70 minutes depending on oven. The edges should be lightly puffed and the center will settle as it cools.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce temperature shock and minimize cracking.

After an hour, remove the cheesecake from the water bath and run a thin knife around the edge of the pan to loosen. Allow to cool to room temperature on a wire rack, then refrigerate, uncovered, for at least 6 hours or preferably overnight to fully set.

About 30 minutes before serving, make the ganache: place 1 cup semi-sweet chocolate chips in a heatproof bowl.

Heat 1 cup heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips and let sit 1–2 minutes to soften the chocolate.

Add 1 tbs unsalted butter and gently stir the chocolate and cream from the center outward until smooth, glossy, and fully combined. If needed, microwave in 5–10 second bursts, stirring between, until smooth.

Allow the ganache to cool slightly (5–10 minutes) until thickened but still pourable. Pour or spoon the ganache over the chilled cheesecake, allowing it to drip slightly over the edges for a dramatic look. Smooth the top with an offset spatula if desired.

Garnish: arrange reserved Oreo halves around the edge or pressed into the ganache and add dollops of whipped cream if using. For an extra crunch, sprinkle a few additional chopped Oreo pieces on top.

Chill the assembled cheesecake for at least 30 minutes to set the ganache before slicing. For cleaner slices, run a hot knife (wipe between cuts) through the ganache and filling.