Vaughan's Famous Cheesecake Recipe
Award winning cheesecake, made in house, smooth and creamy cheesecake baked with an oreo cookie crust served with chocolate sauce and fruit
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Cheesecake Filling
Toppings
Method
Crust Preparation
- 1
Prepare the Oreo Crust
Preheat your oven to 350°F (175°C). In a food processor, crush the Oreo cookies until they are fine crumbs. In a medium bowl, combine the cookie crumbs with melted butter. Mix until the crumbs are well-coated.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 10 minutes, then remove and allow to cool while preparing the filling.
Cheesecake Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and continue to mix until well combined.
- 4
Add Remaining Ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Lastly, add the all-purpose flour and blend until smooth.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the cooled Oreo crust. Bake in the oven for 50-60 minutes, or until the center is set and a slight jiggle remains. Turn off the oven and crack the door, allowing the cheesecake to cool for 1 hour.
- 6
Chill
After cooling, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Serving
- 7
Prepare for Serving
Once chilled, carefully run a knife around the edges of the springform pan before releasing the sides. Slice the cheesecake into wedges.
- 8
Add Toppings
Drizzle chocolate sauce over each slice and top with fresh mixed berries before serving.