Oreo Cheesecake

This Oreo Cheesecake is thick, creamy, and filled with cookies and cream! It’s baked in an Oreo crust and topped with Oreos! With the amount of Oreos baked into it, this is the BEST Oreo Cheesecake you’ll ever have!

If you have been following our adventures for a while, it’s no secret that we are a big fan of cheesecake! If I have a choice, I will choose cheesecake over most cakes or pies. So this recipe was a no brainer. I can always tell when I have a hit on my hands by how many pieces everyone eats. This was a 2 piece success! With BBQ season just getting started this is a recipe that will knock the socks off of everyone around!

Oreo Cheesecake

Ingredients:

crust:

22 to 25 Oreo cookies- the whole thing

2 Tablespoons butter, melted

cheesecake:

12 ounces whipped cream cheese

6 Tablespoons sugar

7 Tablespoons sour cream

2 teaspoons vanilla

1 teaspoon salt

1 egg plus 1 egg yolk

15 Oreo cookies, chopped

Directions:

Preheat oven to 325 degrees and spray an 8-inch springform pan with cooking spray.
Crust: Put the Oreos in your food processor or blender and pulse them until they are finely chopped. Add the melted butter and mix until blended.
Transfer the ground Oreos into the prepared pan and press the crumbs down firmly. Bake crust for 10 minutes then set aside. Leave the oven on.
In a bowl, cream together the cream cheese, sugar and then add the sour cream, vanilla, and salt. Slowly add the egg and the egg yolk until mixed well.
Gently stir in the chopped Oreos.
Pour cheesecake batter over the prepared crust and smooth the batter out with a spatula. Bake for 40 minutes. The cheesecake should be set around the edges and still a little soft in the middle. Let cheesecake cool for about an hour before serving.