Ingredients
Method
Preparation of the crust
- Preheat your oven to 325°F (160°C).
- Crush 24 Oreo cookies finely using a food processor or a zip-lock bag with a rolling pin.
- Mix the crushed cookies with melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for about 10 minutes, then remove from the oven and set aside.
Making the filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the sugar and mix until fluffy.
- Incorporate the vanilla and then add the eggs, one at a time, mixing until just combined after each addition.
- Gently fold in the sour cream until fully incorporated.
- Gently stir in the 12 crushed Oreo cookies into the filling.
Baking
- Pour the filling over the crust.
- Bake for 50-60 minutes, until the center is set and slightly jiggles.
- The edges will look firm, and the center will firm up as it cools.
Cooling and serving
- Once done, let it sit at room temperature for about an hour.
- Refrigerate for at least 4-6 hours, preferably overnight.
- Top with remaining crushed Oreos and whipped cream before slicing and serving.
Notes
Store leftovers tightly wrapped in plastic wrap or in an airtight container for 5-7 days in the refrigerator. The cheesecake can also be frozen for up to 3 months—slice first for easy serving.