Description
Creamy, dreamy cheesecake with a classic Oreo crust and topping. Perfect for any celebration!
Ingredients
Units
Scale
- 4 pkgs (363 g) cream cheese
- 5 large eggs
- 2 cups (473 ml) sour cream
- 8 tbsp (113 g) butter
- 1 1/2 cups (355 ml) granulated sugar
- 2 tbsp (12 g) cornstarch
- 12 Oreo cookies crumbled
- 10 Oreo Cookies crumbled
- Chocolate sauce
Instructions
- Crust
- Cheesecake
- Wrap 2 layers of foil around the outside of a 10″ springform pan, making sure to cover the bottom and sides. If you aren’t using a non-stick pan, spray the pan liberally with cooking spray.
- Preheat oven to 300°F (149°C).
- Using an electric mixer with a paddle attachment, combine cream cheese and butter and beat until smooth.
- Add eggs one at a time until blended.
- Beat in sour cream.
- Add sugar and cornstarch and beat until very smooth.
- Fold in crushed Oreo cookies.
- Pour batter into the prepared chilled pan.
- Top with crushed cookies.
- Place the springform pan in a large roasting pan.
- Place the roasting pan in the preheated oven and carefully pour boiling water into the roasting pan to fill halfway up the sides of the cheesecake pan.
- Bake for 2-2.5 hours, or until the cake is lightly browned on top.
- Remove from the water bath and foil and cool at room temperature.
- Cover and refrigerate overnight.
- When ready to serve, drizzle with chocolate sauce.
Notes
- For a richer flavor, use full-fat cream cheese and sour cream.
- To prevent cracking, ensure the cream cheese and butter are completely softened and at room temperature before mixing.
- Leftover cheesecake can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 60
- Sodium: 250
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 8
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
- Cholesterol: 80