Ingredients
- Oreo cookies, divided: 36
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 cup
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Sour cream: 1 cup
- Unsalted butter, melted: 6 tablespoons
- All-purpose flour: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Crush 24 Oreo cookies finely and mix with melted butter. Press the mixture into the bottom of the springform pan to create the crust.
- Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined.
- Step 3: Coarsely chop the remaining 12 Oreo cookies and gently fold them into the cheesecake batter.
- Step 4: Pour the batter over the Oreo cookie crust in the springform pan.
- Step 5: Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Step 6: After 1 hour, remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For best flavor and texture, store your Oreo Cheesecake tightly covered in the refrigerator for up to 5 days.
- This cheesecake is best served chilled, straight from the fridge, to maintain its creamy texture and prevent it from becoming too soft.
- Don't overbake! A slight wobble in the center after baking is ideal, as the cheesecake will continue to set as it cools.
- For an even smoother filling, ensure your cream cheese is fully softened before mixing – leaving it out at room temperature for at least an hour is key.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American