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Delicious Oreo cheesecake topped with crushed Oreo cookies and chocolate sauce

Oreo Cookie Cheesecake

A delightful Oreo Cookie Cheesecake featuring a crunchy Oreo crust and a creamy, fluffy filling, perfect for celebrations and easy to make ahead.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups Oreo cookie crumbs Fine crumbs for a cohesive crust.
  • 1/2 cup unsalted butter, melted Hydrates the crumbs.
For the filling
  • 1 (8 oz) package cream cheese, softened Use full-fat for stability.
  • 1/2 cup granulated sugar Sweetens the filling.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 2 cups heavy whipping cream Must be 36%+ fat for stiffness.
  • 1 cup crushed Oreo cookies for filling Adds texture and flavor.
  • extra Oreo cookies for topping For presentation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Combine Oreo cookie crumbs with melted butter in a bowl and press into the bottom of the prepared pan.
  3. Bake for 10 minutes, then let cool completely.
Making the Filling
  1. In a bowl, beat cream cheese, sugar, and vanilla until smooth.
  2. Whip heavy cream in a chilled bowl until stiff peaks form.
  3. Fold whipped cream into cream cheese mixture, then stir in crushed Oreos until well mixed.
Assembly and Chilling
  1. Pour the filling into the cooled crust, smooth the top, and refrigerate for at least 4 hours or overnight.
Serving
  1. Top with extra Oreos and carefully release from the springform pan.
  2. Slice and serve.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Allow frozen slices to thaw overnight in the refrigerator.