Description
A delightful cheesecake combining rich creaminess with the crunch of Oreo cookies, perfect for any occasion.
Ingredients
Scale
- 30 Oreo cookies, crushed
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 12–15 Oreo cookies, chopped
- 4 ounces semi-sweet chocolate, chopped
- ½ cup whipping cream
Instructions
- Prepare the crust by mixing the crushed Oreo cookies with melted butter, pressing firmly into a greased springform pan.
- Pre-bake the crust in a preheated oven at 325°F (170°C) for about 10 minutes and set aside to cool.
- In a large mixing bowl, beat cream cheese, granulated sugar, and cornstarch until smooth, then add sour cream and vanilla extract, mixing until fully incorporated.
- Add eggs one at a time on low speed, mixing just until blended.
- Gently fold in chopped Oreo cookies into the batter.
- Pour the batter into the prepared crust and bake in a water bath for 50–60 minutes, until edges are set and the center is slightly wobbly.
- Cool cheesecake at room temperature, then refrigerate for at least 6 hours or overnight.
- Heat whipping cream, pour over chopped semi-sweet chocolate, whisk until smooth, then spread over the chilled cheesecake.
Notes
Use room temperature ingredients for even mixing, avoid overmixing to prevent cracks, and be gentle when folding in ingredients.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg