Homemade Oreo Cheesecake

This is cookies-and-cream in its richest form: a dense, baked cheesecake studded with chunks of chopped Oreo from top to bottom, sitting on a chocolate wafer crust.

A couple of tricks set the texture. A spoonful of flour plus a generous amount of sour cream keeps the filling creamy and helps guard against cracks. Folding in whipped cream at the end lightens the batter so it’s dense without turning heavy.

Soften the cream cheese fully before you start, and add the eggs one at a time, beating slowly. Overbeating whips in air that puffs up and then sinks, leaving cracks across the top.

The long, slow cool is the real test of patience. Let the cheesecake rest on a rack for several hours, then chill it completely before unmolding. Rush it and you get a filling that hasn’t set and a slice that slumps.

Pro Tips

• Bring the cream cheese to room temperature first so it beats smooth without lumps.
• Add the eggs one at a time on low speed; too much air is the main cause of a cracked cheesecake.
• Toss the chopped Oreos in a little flour before folding so they stay suspended instead of sinking to the bottom.
• Chill the cheesecake fully, ideally overnight, before slicing for clean, set pieces.

Variations

• Drizzle melted semisweet chocolate over the top, or pile on extra Oreo halves to decorate.
• Use mint or peanut butter Oreos for a different flavor twist.
• For an even creamier, crack-free top, wrap the pan in foil and bake it in a water bath.