Cookies 'N Cream Cheesecake
5 hrs 20 min + overnight chill14 slices
A creamy cheesecake with an Oreo cookie crust and crumbled cookies folded into the filling, baked in a water bath.
| prepPreheat oven to 350°F / 175°C | ||||||||||||
| prepAdjust oven rack to lower third position | ||||||||||||
| prepWrap 9-inch springform pan with heavy-duty foil, spray inside with non-stick spray | ||||||||||||
| 20 Oreo cookies (regular) | Pulse Oreos to fine crumbs | Mix Oreo crumbs with melted butter | Press crust into springform pan | Bake crust 350°F / 175°C, 9–10 min | Cool crust | Pour filling into cooled crust | Set springform in roasting pan, add hot water bath | Bake 350°F / 175°C, 50–60 min until almost set | Turn off oven, crack door, rest 1 hr | Cool completely at room temperature | Refrigerate at least 4 hrs or overnight | Remove rim, top with whipped cream & Oreos |
| 70 g butter, melted | ||||||||||||
| 675 g cream cheese, softened | Beat cream cheese & sugar until smooth | Mix in sour cream & vanilla | Add eggs one at a time on low speed | Gently fold in crumbled Oreos | ||||||||
| 200 g granulated sugar | ||||||||||||
| 240 g sour cream or plain full-fat yogurt | ||||||||||||
| 1 Tbsp vanilla extract | ||||||||||||
| 3 large eggs | ||||||||||||
| 18 Oreo cookies, crumbled | ||||||||||||
| Whipped cream (for topping, optional) | ||||||||||||
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