The Best Oreo Cookie Cheesecake

This is the best Oreo Cookie Cheesecake ever and comes out perfect every single time! With extra cookies and cream in every bite, you're going to love it!

Ingredients

Cheesecake Crust Ingredients – ▢32 - regular Oreo cookies – ▢2 tbsp. - unsalted butter melted Cheesecake Batter Ingredients – ▢32 oz. - cream cheese softened – ▢¾ cup - Greek yogurt – ▢1 cup - organic sugar – ▢4 large - eggs – ▢1 tsp. - pure vanilla extract – ▢¼ tsp. – sea salt – ▢15 Oreo cookies (roughly chopped) Cheesecake Cream Ingredients – ▢2 cups – heavy whipping cream – ▢½ cup – organic sugar – ▢½ tsp. - vanilla extract – ▢Extra halfed Oreo cookies for topping

yield

time

12 servings

6 hrs 15 mins

Step 1

Preheat the oven to 325°F (160°C). Crush Oreos into fine crumbs using a food processor or blender. Add melted butter to the crumbs and mix well.

Step 2

Press the mixture into the bottom of a 9-inch (23cm) springform pan. In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.

Step 3

Crush some more Oreos into small pieces and stir them into the cream cheese mixture. Pour the mixture over the crust in the springform pan. Bake for 55-60 minutes or until the center is almost set.

Step 4

Turn off the oven and let the cheesecake cool inside the oven for 30 minutes. Remove the cheesecake from the oven and run a knife around the edges to loosen it.

Step 5

Allow the cheesecake to cool completely to room temperature before placing it in the refrigerator for at least 4 hours or overnight.

Step 6

Once the cheesecake is chilled, remove it from the pan, garnish with whipped cream and Oreos, and serve.

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