Oreo Cookie Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy10
servings40
minutes1
hourI made this for my daughter’s birthdays several years in a row. I am not a fan of Oreo’s but this cake is delicious. Everyone that I have made it for has raved. I have tweaked this over the years and it has become a family favorite. I have made it so many times and now we do this cake every other year. I have made other Oreo cookie cakes but this one is still shines.**** The best part of this cake is it can remade ahead of time. I made the cake 2 days before, then frosted it the day before.
Crust
one 14.3 oz package of Oreo cookies
1 stick butter, melted
- Filling
Four 8oz packages of cream cheese at room temperature
1 cup sour cream
1 cup sour cream
4 lg eggs, at room temp
2 teaspoon vanilla
2 cups Oreo’s (18 Cookies) roughly chopped
- Topping
14 Oreo Cookies
2 oz cream cheese, at room temp
1/2 cup chocolate sprinkles
1/2 cup hot fudge sauce, warmed
Crust
- Preheat oven to 325. Have a 9inch springform pan ready.
- Place cookies in a large resealable bag and crush them until fine crumbs form but still a few larger chunks. Pour in the butter and shake until cookies are coated.
- Firmly press the cookie/butter mixture over the bottom of the pan. Bake until crisp and set, about 10-12 minutes. Let cool completely about 30 minutes. Wrap the bottom and sides very well to protect from water seeping in. and place in a large roast pan.
- Filling
- Beat the cream cheese and sugar together in a lg bowl with an electric hand mixer on medium speed for 1 minute. Add the sour cream and beat until combined. Mix in the eggs BY HAND, ONE AT A TIME. mix in the vanilla BY HAND until just combined. DO NOT OVERMIX.
- Pour half the batter into the prepared pan, Sprinkle the chopped Oreo’s over the top and press down so they sink into the batter. Pour remaining batter over the Oreo’s. Add boiling hot water to the pan so that it comes halfway up the springform pan.
- Bake until outside of cake is set but center is still slightly loose, about 1 hour. Turn oven off and leave cheesecake in the oven for another hour. Remove cheesecake from roasting pan and let cool on a rack. Run a knife around the pan and cool to room temperature. Cover and refrigerate at least 8 hours. This can be done 2 days ahead.
- Topping
- Pulse 9 cookies in a food processor until fine crumbs form. Add 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 into the sprinkles until completely covered. Place on a wax paper lined cookie sheet and repeat with remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
- This can be done 1 day ahead.
- Assembly
- Run a knife around the edge of the cake and unmold. Transfer the cheesecake to a serving platter. Drizzle the hot fudge all over the cake and using an off set spatula or cake knife smooth out the hot fudge. Make a decorative ring around the top of the cake with the sprinkle cookie balls and halved oreo’s. Serve cold.
