Ingredients

24 Oreo cookies (crushed, for crust)

1/4 cup unsalted butter (melted)

16 ounces cream cheese (softened)

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1/2 cup heavy cream

1 cup Oreo cookies (crushed, for filling)

1 cup heavy whipping cream (for topping)

1/4 cup powdered sugar

1 teaspoon vanilla extract (for topping)

Oreo cookies (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.

Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until combined. Add the eggs one at a time, mixing on low speed after each addition until just combined. Stir in the sour cream and heavy cream until smooth. Gently fold in the crushed Oreo cookies.

Step 3: Pour the cheesecake filling over the cooled crust, spreading evenly. Bake for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour. Then refrigerate for at least 4 hours or overnight.

Step 4: To prepare the topping, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cheesecake. Garnish with additional Oreo cookies, whole or crushed.

Step 5: Carefully remove the sides of the springform pan. Slice and serve the cheesecake chilled. Enjoy!

Tips & Variations

For an extra crunchy crust, toast the crushed Oreos lightly before mixing with butter.

Use full-fat cream cheese and heavy cream for the creamiest texture.

Try adding a drizzle of chocolate sauce on top for an extra layer of flavor.

To avoid cracking, bake the cheesecake in a water bath or place a pan of water on the oven rack below.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it well wrapped to prevent it from absorbing other fridge odors. For best texture, serve chilled but allow it to sit at room temperature for 10-15 minutes before slicing. Leftover cheesecake can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

FAQs

Can I use a different type of cookie instead of Oreos?

Yes, you can substitute Oreos with any chocolate sandwich cookie or even chocolate chip cookies for a different flavor. Just be sure to crush them finely for the crust and filling.

How do I prevent my cheesecake from cracking?

To minimize cracking, avoid overmixing the batter and add the eggs one at a time. Baking the cheesecake in a water bath or placing a pan of water on the lower rack helps maintain moisture, and allowing the cheesecake to cool gradually in the oven with the door slightly open reduces cracks.