For the Crust: – 24 Oreo cookies (crushed) – 5 tablespoons unsalted butter, melted For the Filling: – 24 oz cream cheese, softened – ¾ cup granulated sugar – 3 large eggs – 1 teaspoon vanilla extract – ¾ cup sour cream – Pinch of salt – 12 Oreo cookies, chopped For Topping (optional): – Whipped cream – Extra Oreos, crushed
Crush Oreos and combine with melted butter. Press into the bottom of a springform pan and bake at 325°F for 10 minutes. Let cool.
Beat cream cheese and sugar until smooth. Mix in eggs, vanilla, and sour cream. Fold in chopped Oreos for that signature crunch.
Pour filling over crust. Bake at 325°F for 50–60 minutes. Let cool, then chill for at least 4 hours or overnight before serving.
Top with whipped cream and extra crushed Oreos for a stunning finish. Slice and enjoy the perfect cookies-and-cream cheesecake!
With a crunchy Oreo crust and a velvety cream cheese filling studded with cookie pieces, every bite is rich, smooth, and satisfying.