This Oreo cheesecake combines chocolate sandwich cookies and cream cheese with a chocolate cookie crust for a rich, decadent, easy-to-prepare dessert.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
386 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place crushed cookies in a bowl. Add melted butter; mix well. Press mixture firmly onto bottom of a 9-inch springform pan.
Step 3
Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended. Beat in eggs, 1 at a time, until just blended. Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle remaining chopped cookies on top.
Step 4
Bake in the preheated oven until center is just set, about 45 minutes.
Step 5
Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.
Ingredients
3 large eggs
3 tablespoons butter, melted
1 teaspoon vanilla
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
