Best Oreo Cheesecake

 Best Oreo Cheesecake (Rich & Creamy)

Yields: 10–12 slices
Prep: 30 min
Bake: 55–70 min
Cool + Chill: 6+ hours (best overnight)

Ingredients

Oreo Crust

• 24 Oreo cookies (regular, not double stuffed — filling included)

• 5 tbsp (70 g) unsalted butter, melted

• Pinch of salt

Cheesecake Filling

• 680 g (24 oz / 3 blocks) full-fat cream cheese, softened

• 150 g (¾ cup) granulated sugar

• 3 large eggs, room temp

• 200 ml (¾ cup + 1 tbsp) sour cream, room temp

• 1 tbsp vanilla extract

• 120 ml (½ cup) heavy cream, room temp

• 12 Oreo cookies, coarsely chopped (plus extra for topping)

White Chocolate Oreo Ganache (Topping)

• 200 g (7 oz) white chocolate, finely chopped (or good quality white baking chips)

• 80 ml (⅓ cup) heavy cream

• 4 Oreo cookies, crushed (for sprinkling)

Optional Dark Oreo Ganache (Drizzle)

• 100 g (3.5 oz) dark or semi-sweet chocolate

• 60 ml (¼ cup) heavy cream

Method

1. Crust

• Preheat oven to 160°C (320°F).

• In a food processor, blitz 24 Oreos into fine crumbs. (Or place in a ziplock bag and crush with rolling pin.)

• Mix crumbs with melted butter + salt until resembles wet sand.

• Press firmly into bottom and slightly up the sides of a 9-inch springform pan.

• Bake 10 minutes. Cool completely. Wrap outside of pan in heavy-duty foil (for water bath).

2. Cheesecake Batter

• Reduce oven to 150°C (300°F).

• Beat cream cheese + sugar until smooth and lump-free (scrape bowl well).

• Add eggs one at a time on low speed, mixing just until combined after each.

• Mix in sour cream, vanilla, and heavy cream.

• Gently fold in coarsely chopped Oreos.

3. Assemble & Bake

• Pour batter over cooled crust. Smooth top.

• Place springform pan in a large roasting pan. Fill roasting pan with hot water until halfway up the sides of the springform pan.

• Bake 55–70 minutes. Center should still jiggle slightly like Jell-O when shaken gently.

• Turn off oven, crack door open, let cheesecake cool in oven 1 hour.

• Remove from water bath, cool completely at room temperature, then refrigerate at least 6 hours (overnight is better).

4. White Chocolate Oreo Ganache

• Heat cream until just simmering. Pour over chopped white chocolate. Let sit 2 minutes, then stir until smooth.

• Cool ganache until thick but pourable (about 15–20 minutes at room temp).

• Pour over chilled cheesecake, spreading to edges. Sprinkle crushed Oreos on top before ganache sets.

5. Dark Chocolate Drizzle (Optional)

• Heat cream + dark chocolate until smooth. Drizzle zigzags over white ganache with a spoon or piping bag.

💡 Secrets to the Best Oreo Cheesecake