Oreo® Dream Extreme Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with a round of parchment paper.

Crush the 24 Oreo® cookies to fine crumbs. Use a food processor (pulse until fine) or place cookies in a sealed plastic bag and crush with a rolling pin.

Combine the cookie crumbs, melted butter, granulated sugar (if using) and a pinch of salt in a bowl. Stir until evenly moistened and resembles wet sand.

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. Use the bottom of a measuring cup to compact the crust tightly.

Bake the crust 8–10 minutes to set. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F if you raised it for baking the crust (same temp here).

Bring cream cheese to room temperature for easier mixing. Place the 32 oz cream cheese in a large mixing bowl or stand mixer fitted with the paddle attachment.

Beat cream cheese on medium speed until very smooth and lump-free, about 2–3 minutes, scraping the bowl as needed.

Add 1 cup granulated sugar and continue beating until combined and smooth, about 1–2 minutes.

Add sour cream and vanilla extract; mix on low speed until incorporated.

Add the eggs one at a time, mixing on low speed and just until each egg is incorporated. Do not overbeat — stop as soon as mixture is homogeneous.

Add the 2 tbs flour and 1/2 tsp salt; mix briefly to combine. The flour helps stabilize the filling.

Gently fold in the 6 chopped Oreo® cookies by hand with a rubber spatula so cookies remain in pieces and do not pulverize.

Pour the filling over the prepared crust and smooth the top gently with a spatula.

Place the springform pan in a larger roasting pan. To create a water bath (recommended to prevent cracks), carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan.

Bake at 325°F (163°C) for 55–70 minutes. The edges should be set and lightly puffed; the center should still have a slight jiggle (about 1–2 inches in). Avoid overbaking.

Turn off the oven and leave the cheesecake inside with the oven door cracked open for 45–60 minutes to cool gradually. This helps prevent cracks.

Carefully remove the cheesecake from the water bath, wipe and dry the outside of the springform pan, then remove the outer roasting pan. Let the cheesecake cool to room temperature on a wire rack.

Once at room temperature, cover lightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.

Chill mixing bowl and beaters (or whisk attachment) for the whipped cream for 5–10 minutes in the freezer — cold tools help the cream whip faster.

In the chilled bowl, pour 1.5 cups cold heavy cream and 0.25 cup powdered sugar. Whip on medium-high speed until soft-to-stiff peaks form. Be careful not to overwhip; you want a stable but light whipped cream.

In a separate bowl, beat 4 oz softened cream cheese until smooth and free of lumps. Add 1 tsp vanilla and beat to combine.

Fold about one-third of the whipped cream into the softened cream cheese to lighten the base. Then gently fold in the remaining whipped cream until homogenous and fluffy.

Fold in the 6 finely crushed Oreo® cookies until distributed evenly. Taste and adjust sweetness with a little more powdered sugar if desired.

Chill the mousse in the refrigerator for 15–30 minutes to firm slightly so it spreads cleanly over the chilled cheesecake.

Place 1 cup semi-sweet chocolate chips (or chopped chocolate) in a heatproof bowl.

Heat 0.5 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles at the edge); do not boil.

Pour the hot cream over the chocolate chips and let sit for 1–2 minutes to soften the chocolate, then stir gently until smooth and glossy.

Stir in 2 tbs unsalted butter and a pinch of salt until fully incorporated. Allow ganache to cool to warm/room temperature so it thickens slightly but remains pourable (about 5–10 minutes).

Remove the fully chilled cheesecake from the refrigerator. Release and remove the springform ring if desired (you can leave it on to spread mousse and remove later if you prefer).

Spread the chilled Oreo® mousse evenly over the top of the cheesecake using an offset spatula. Smooth to an even layer (about 1/2 to 3/4 inch thick).

Return the cake to the refrigerator for 15–30 minutes to firm the mousse layer slightly so the ganache does not penetrate.

When the ganache is at a slightly cooled, pourable consistency, pour it gently over the center of the mousse and use an offset spatula to coax it toward the edges to create a smooth top. For drips, push a little ganache over the edge carefully.

Arrange the 6 Oreo® cookie halves around the top as decoration and dust lightly with 1 tsp cocoa powder if desired.

Chill the fully assembled cheesecake for at least 1 hour to set the ganache and mousse. For best slicing, chill 2–3 hours or overnight.

To slice cleanly, run a sharp knife under hot water, dry it, and make each cut in a single smooth motion, wiping and reheating the knife between cuts.

Serve chilled. Store leftover cheesecake covered in the refrigerator for up to 4 days.