Oreo Lover's Cheesecake
Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top.
Equipment
- 1 9-inch Springform Pan Essential for cheesecake baking and unmolding.
- 1 Electric Mixer Stand or hand mixer for creaming cheese and sugar.
- 1 Large Roasting Pan For the water bath to ensure even baking and prevent cracks.
- 1 Food Processor For fine cookie crumbs and mixing truffle ball ingredients.
- 1 Large Mixing Bowl For preparing the cheesecake filling.
Ingredients
Main
- One 14.3-ounce package chocolate sandwich cookies such as Oreos®
- 1 stick 8 tablespoons unsalted butter, melted
- Four 8-ounce packages cream cheese at room temperature
- 1 cup sugar
- 1 cup sour cream
- 4 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups chocolate sandwich cookies such as Oreos® (about 18 cookies), roughly chopped
- 14 chocolate sandwich cookies such as Oreos®
- 2 ounces cream cheese at room temperature
- 1/2 cup chocolate sprinkles
- 1/2 cup hot fudge sauce warmed
Instructions
- For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
- Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
- For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
- Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
- Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.
Notes
1. Ensure all cold ingredients, especially cream cheese and eggs, are at true room temperature. This is crucial for a smooth, lump-free batter and prevents overmixing. 2. Do not overmix the cheesecake batter after adding eggs; mix just until combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up and crack during cooling. 3. The water bath (bain-marie) is critical for moist, evenly baked cheesecake. Use hot water to ensure even temperature transfer. 4. Gradual cooling is key to preventing cracks: leave the cheesecake in the turned-off oven, then cool on a rack, then refrigerate. Run a knife around the edge before and after full cooling.