Oreo Cheesecake Recipe

Preheat and prepare pan

Preheat oven to 350°F (177°C). Grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper cut to fit.

Combine crushed Oreos, melted butter, granulated sugar, and salt in a medium bowl. Mix until crumbs are evenly moistened and hold together when pinched.

Press mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, optional) of the prepared springform pan using the bottom of a measuring cup or glass to compact. Bake for 8 minutes, then transfer to a wire rack to cool while preparing filling. Reduce oven temperature to 325°F (163°C).

Bring cream cheese to room temperature (if not already). Place the cream cheese in a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment.

Beat cream cheese on medium-low speed until very smooth and free of lumps, about 2–3 minutes, scraping the bowl down as needed. Avoid incorporating too much air.

Add granulated sugar and flour; beat on low until combined and smooth, about 45–60 seconds. Scrape down sides and bottom of the bowl.

Mix in sour cream until just combined and smooth.

Add eggs one at a time on low speed, mixing just until each is incorporated. If using the optional extra yolk, add it with the last egg. Do not overbeat — stop as soon as the mixture is smooth.

Stir in vanilla extract. With the mixer off, gently fold in the 1 cup crushed Oreos using a spatula so the cookies are distributed but batter remains smooth.

Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Optional water bath (recommended to reduce cracking): Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, sealing tightly. Place the wrapped pan in a deep roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 325°F (163°C) for 50–65 minutes, or until the edges are set and center still slightly wobbly (it will continue to set as it cools). If not using a water bath, check at 45 minutes and cover loosely with foil if the top is browning too quickly.

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to minimize cracking. After 1 hour, remove cheesecake from oven and carefully lift it from the water bath (if used). Remove foil and cool completely on a wire rack for another hour.

Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, until fully set.

Place chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat heavy cream until it just begins to simmer (small bubbles at edges) — do not boil.

Pour the hot cream over the chocolate and let sit for 1–2 minutes to soften, then stir gently until smooth and glossy. Stir in the 1 tablespoon butter until melted and incorporated. If glaze is too thick, add a teaspoon of hot water or more warm cream to reach spoonable consistency.

Let glaze cool slightly (5–10 minutes) so it is still pourable but not hot. Remove cheesecake from springform pan and transfer to a serving plate. Pour glaze over the center of the cheesecake and spread gently toward the edges, letting some drip over the sides for a polished look.

Arrange mini or halved Oreos around the top edge or in a decorative pattern. Sprinkle reserved extra crushed Oreos over the glaze if desired.

Return the cake to the refrigerator for at least 30 minutes to set the glaze before slicing. For clean slices, run a sharp knife under hot water, dry the blade, and wipe between slices.