Hey everyone, I want to introduce you to a dessert that’s a true crowd-pleaser! 
Our Oreo Cheesecake combines the creamy goodness of cheesecake with the irresistible crunch of Oreos. It's rich, indulgent, and perfect for any occasion. Get ready to wow your taste buds! 

Ingredients
For the Crust:







Ingredients
For the Crust:- 24 Oreo cookies (about 2 cups of crumbs)
- 1/4 cup unsalted butter, melted
128×129
33.8 kB
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- 12 Oreo cookies, coarsely chopped
- Whipped cream
- Additional crushed Oreo cookies
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, combine the Oreo cookie crumbs with melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake for 10 minutes, then remove from the oven and set aside.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Gradually add the granulated sugar and beat until well combined.
- Mix in the vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream and heavy cream until smooth.
- Gently fold in the chopped Oreo cookies.
- Bake the Cheesecake:
- Pour the cheesecake filling over the pre-baked crust and smooth the top.
- Bake for 50-60 minutes, or until the center is set and the edges are slightly puffed. The center may still be slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
- Before serving, top with whipped cream and additional crushed Oreo cookies if desired.


