Description
This bakery-style Cookies and Cream Cheesecake features a thick Oreo crust, ultra-creamy vanilla filling loaded with cookie crumbs, a light chocolate swirl, and a whipped cream topping. Smooth, rich, and perfectly structured, it delivers a clean, professional slice every time.
Ingredients
Oreo Crust
- 30 Oreo cookies (with filling)
- 6 tablespoons (85g) unsalted butter, melted
Cheesecake Filling
- 24 oz (680g) cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) sour cream, room temperature
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 8 Oreo cookies, finely crushed
- 6–8 Oreo cookies, roughly chopped
- ¼ cup melted semi-sweet chocolate (for swirl)
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Crushed Oreo cookies
- Chocolate drizzle
Instructions
1. Prepare the Crust
Preheat oven to 325°F (163°C).
Crush Oreos into fine crumbs and mix with melted butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Let cool.
2. Make the Filling
Beat cream cheese until smooth (2–3 minutes).
Add sugar and mix until combined.
Mix in sour cream and vanilla.
Add eggs one at a time, mixing gently.
Fold in crushed and chopped Oreos.
3. Create the Chocolate Swirl
Pour filling over crust.
Drizzle melted chocolate on top.
Use a knife to gently swirl for a marble effect.
4. Bake (Water Bath Method)
Wrap the pan in foil.
Place inside a larger pan and add hot water around it.
Bake for 60–70 minutes.
Center should slightly jiggle.
Turn off oven and leave door slightly open for 1 hour.
Cool completely, then refrigerate overnight.
5. Topping
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Pipe onto chilled cheesecake.
Garnish with crushed Oreos and chocolate drizzle.
Storage
Refrigerate up to 4 days in an airtight container.