Oreo Cookie Cheesecake Recipe

Prepare pan and crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. Reserve a strip of parchment to help release later if desired.

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

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if you like) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact it. Bake crust for 8 minutes, then remove from oven and set aside to cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C) after placing filling in oven (see filling steps).

Lower oven temperature to 325°F (160°C) if not already set. Place a large shallow roasting pan on a lower rack (for a water bath) and preheat it along with the oven if using a water bath.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 24 ounces room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed to ensure even texture.

Add 1 cup granulated sugar and continue beating on medium speed until combined and glossy, about 1–2 minutes. Scrape down the bowl.

Mix in 1 cup room-temperature sour cream and 2 teaspoons vanilla extract on low speed until incorporated.

Add the 3 room-temperature eggs one at a time, mixing on low speed after each addition just until blended. Do not overbeat—avoid incorporating too much air.

Stir in 1 tablespoon heavy cream to loosen the batter slightly, then fold in 1 cup finely chopped Oreo pieces by hand with a rubber spatula to distribute evenly.

Pour the filling over the slightly 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: Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan in the preheated roasting pan and carefully pour hot water into the roasting pan to come about halfway up the side of the springform. Bake at 325°F (160°C) until the edges are set but the center still slightly jiggles when gently shaken, about 50–65 minutes (start checking at 50 minutes). Baking time will vary with oven.

Alternatively, if not using a water bath, bake the cheesecake on the middle rack at 325°F (160°C) for about 45–55 minutes, checking for the same doneness cue: set edges and a small wobble in the center.

When done, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking. After an hour, remove from the oven and transfer to a wire rack to cool to room temperature (about 1–2 hours).

Once at room temperature, refrigerate the cheesecake, uncovered, for at least 6 hours or preferably overnight to fully set and develop flavor.

Before serving, run a thin knife around the edge of the chilled cheesecake to loosen it from the pan, then release and remove the springform ring. Peel off parchment from the bottom and transfer the cheesecake to a serving plate if desired.

Drizzle 3 tablespoons chocolate sauce over the top of the cheesecake, letting some run down the sides for decoration. Alternatively warm the sauce slightly to make a smoother pour.

Scatter 1 cup coarsely chopped Oreo pieces across the top and around the base as a garnish. Add dollops of whipped cream (up to 1 cup total) around the slices if desired.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices. Serve chilled, with extra chocolate sauce on the side if guests want more.

Store leftovers covered in the refrigerator for up to 4 days; do not freeze with the chocolate sauce and garnish applied (you can freeze plain cheesecake slices tightly wrapped for up to 1 month).