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Whole Oreo cheesecake with cookie crust, creamy filling, and whipped cream topping on white stand

Oreo Cheesecake

This cheesecake factory oreo cheesecake copycat delivers a creamy filling, cookie crust, and rich texture with easy make-ahead steps.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method

Ingredients
  

  • 24 piece Oreo cookies, divided
  • 4 tbsp Unsalted butter, melted
  • 680 g Cream cheese, softened
  • 3/4 cup Granulated sugar
  • 3 piece Large eggs
  • 1 cup Sour cream
  • 1 tsp Vanilla extract
  • 1/2 cup Heavy cream

Method
 

  1. Preheat the oven to 325°F / 163°C and crush 18 Oreo cookies into fine crumbs, then mix with melted butter and press into the bottom of a 9-inch springform pan.
  2. Beat the cream cheese and sugar until smooth, then add eggs one at a time, followed by sour cream, vanilla extract, and heavy cream, mixing until just combined.
  3. Chop the remaining 6 Oreo cookies into chunks and fold them into the cheesecake batter.
  4. Pour the batter over the crust and bake for 55 to 60 minutes until the edges are set but the center still jiggles slightly.
  5. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
  6. Refrigerate for at least 4 hours or overnight until fully chilled and firm before slicing.