Oreo Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (163°C). Lightly grease a 9-inch (23 cm) springform pan or line the bottom with parchment paper.

Place 2 cups of chocolate sandwich cookies in a food processor and pulse until they become fine crumbs. If you don't have a processor, place cookies in a sealed plastic bag and crush with a rolling pin until fine.

In a medium bowl, combine the cookie crumbs, 6 tablespoons melted butter, and 2 teaspoons granulated sugar. Stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake the crust for 8 minutes. Remove from oven and set aside to cool while you prepare the filling. Reduce oven temperature to 300°F (150°C).

With oven at 300°F (150°C), beat 24 oz room-temperature cream cheese in a large bowl with an electric mixer on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and beat on low-to-medium just until combined and smooth, about 1 minute. Do not overbeat.

Beat in 1 cup sour cream and 2 teaspoons vanilla extract until incorporated.

Add 3 large eggs one at a time, mixing on low speed and just until each is incorporated. Avoid whipping in air.

Add 2 tablespoons all-purpose flour and mix on low until just combined. Fold in 1 cup finely chopped or crushed Oreos by hand with a rubber spatula to keep the batter dense.

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

Place the springform pan on a baking sheet. Optional: create a water bath by wrapping the outside bottom of the springform pan in a double layer of heavy-duty foil and placing the pan in a larger roasting pan; add hot water to the roasting pan until it reaches about halfway up the sides of the springform. A water bath helps prevent cracks but is optional.

Bake at 300°F (150°C) for 55–70 minutes, or until the center is mostly set with a slight jiggle (edges will be set and may be lightly puffed). Avoid overbaking.

Turn off oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to reduce cracking.

After the hour, remove the cheesecake from the oven. If you used a water bath, carefully remove the pan from the water and unwrap foil. Cool completely on a wire rack for 1–2 hours, then refrigerate uncovered for at least 4 hours, preferably overnight, to fully set.

About 30 minutes before serving (or after the cheesecake has chilled), prepare the glaze. Place 6 oz semi-sweet chocolate chips in a heatproof bowl.

Heat 1 dl (100 ml) heavy cream in a small saucepan over medium heat until it begins to simmer and small bubbles form around the edges. Do not boil.

Pour the hot cream over the chocolate chips and let sit 1 minute to soften. Add 1 tablespoon unsalted butter, then stir until smooth and glossy. If needed, microwave in 10-second intervals and stir to reach a pourable consistency.

Allow the glaze to cool slightly (2–3 minutes) so it thickens just a bit, then pour or spoon the glaze over the chilled cheesecake, starting in the center and allowing it to spread toward the edges. Use an offset spatula to smooth or encourage even coverage. Let excess drip down the sides for a decorative look.

Press halved or quartered whole Oreos around the edge or arrange on top as desired for garnish.

Return the glazed cheesecake to the refrigerator for 30 minutes to set the glaze before slicing.