Ingredients
For the Crust:
- 30-35 Oreo cookies (350 grams), finely crushed
- 6 tablespoons (90 grams) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680 grams, approx. 3 blocks) cream cheese, room temperature
- 1 cup (200 grams) granulated sugar
- 3 tablespoons (24 grams) all-purpose flour
- 1 tablespoon (15 mL) vanilla extract
- 1/2 teaspoon salt
- 3 large eggs, plus 1 egg yolk, room temperature
- 1/2 cup (120 mL) sour cream
- 12 Oreos (140 grams), finely crushed
- 12 Oreos (140 grams), coarsely chopped
For the Topping:
- Whipped cream, to taste
- Additional Oreo cookies, halved or crushed, for garnish
Instructions
-
Prepare the Crust:
- Combine the finely crushed Oreos with melted butter until the mixture resembles wet sand.
- Press firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator while preparing the filling.
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Make the Filling:
- Beat the cream cheese and sugar in a large bowl until smooth.
- Add salt, vanilla extract, and sour cream; mix well.
- Add the eggs and egg yolk one at a time, beating well after each addition.
- Stir in the flour until just combined.
- Fold in the finely crushed Oreos, then gently stir in the coarsely chopped Oreos.
- Pour the filling over the prepared crust, smoothing the top with a spatula.
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Bake the Cheesecake:
- Preheat the oven to 325°F (163°C).
- Bake for about 55-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar to prevent cracking.
-
Chill:
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
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Finish and Serve:
- Top with whipped cream and additional Oreo garnishes before serving.