This cheesecake is such a show stopper! Creamy like you’ve never tasted before. Filled with Oreo cookies on an Oreo cookie base and the wonderful thing about this recipe is that it’s quite straight forward, for the crust you just crush the Oreo cookies with filling and all, add a little melted butter and done.
The filling is really simple too, so creamy and hands down my favourite cheesecake recipe. Unless you don’t want to bake in which case you’d probably be better off with something like this no-bake white chocolate cheesecake with Raspberry swirl , or if you just need a small cheesecake fix you can make these Berry Cheesecake crumble bars instead.
Either way, this cheesecake is thick, rich and dangerously decadent and a must try!
Prep time : 20 min
Baking time : 45-50 min
• 250 grs / 9 oz / about 22 cookies for crust
• 8 cookies for filling, quartered or roughly chopped
• 3 tbsp. melted butter
• 850 gr. / 3 ¾ cups cream cheese at room temperature
• 1 cup sugar
• 2 teaspoon vanilla
• 1 tbsp. all purpose flour
• 3 large eggs plus 1 yolk at room temperature
1. Heat oven to 350 F / 180 C. Place the cookies for the crust in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Alternatively crush cookies in a food processor by pulsing until completely crumbled. Place in a bowl and add the melted butter, mix well. Press firmly onto bottom of 8 inch/ 20 cm. non-stick spring form pan. Place in the freezer while you make your filling.
2. Beat cream cheese, flour, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating until blended after each addition. Quarter the remaining 8 cookies. Gently stir into cream cheese batter. Pour over prepared crust.
3. Place on a rack in the middle of the oven and bake at 350 F/180 C for the first 20 minutes, then lower the temperature to 320 F / 160 C. Bake for 45 to 50 minutes or until center is almost set. Turn off the oven and open the door just a tiny bit (I put a large wooden spoon in the opening or a folded tea towel), leave the cheesecake in the oven for another hour. This will prevent the cheesecake from cracking*. Cool at room temperature until no longer warm to the touch. Then refrigerate for at least four hours but preferably overnight.
4. When ready to serve, decorate with whipped cream and tiny Oreo cookies if desired. I like to remove the cheesecake one hour before consuming so the cheesecake isn’t too cold.
*the trick to a perfect cheesecake is to NOT remove it from the oven straight after baking, and don’t open the oven door during baking either. This will make it crack. If that does happen any way, it’s not the end of the world, just sprinkle with crushed cookies, or decorate with fruit, Gananche or whipped cream.