Oreo Cheesecake

This cheesecake is an Oreo lover’s dream. Crushed Oreo cookies form the crust, more crushed Oreos get layered into the middle of the filling, and the whole thing bakes into a dense, cookies-and-cream centerpiece.

Four packages of cream cheese and three extra egg yolks make this filling exceptionally rich and smooth. The whipping cream adds silkiness that you won’t get from cream cheese and eggs alone. Beating the cream cheese for a full 3 minutes before adding anything else ensures a lump-free batter.

The three-stage bake is critical. High heat sets the structure, low heat cooks the center gently without cracking, and a final flash at moderate heat sets the sour cream topping into a glossy, tangy cap.

Chef Tips

• Bring cream cheese and eggs to room temperature before starting. Cold ingredients cause lumps and uneven texture.
• Pour half the filling in first, scatter the crushed Oreos, then add the rest. This suspends the cookie pieces in the middle of the cheesecake.
• Cool the cheesecake in a draft-free spot at room temperature before refrigerating. Rapid temperature changes cause cracks.
• Refrigerate overnight for the best texture and cleanest slices. This cheesecake needs at least 8 hours to set fully.

Variations

• Mint Oreo: Use mint Oreos for both the crust and filling for a chocolate-mint cheesecake.
• Peanut butter swirl: Drop spoonfuls of melted peanut butter onto the filling and swirl with a knife before baking.
• No-bake version: Skip the oven entirely by folding crushed Oreos into a mixture of cream cheese and whipped cream, pour into the crust, and chill until set.