Oreo Cheesecake - Sara Cook

Ingredients:

For the Oreo Crust:

24 Oreo cookies (about 1 1/2 cups crushed)
1/4 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream (whipping cream)
1 cup crushed Oreos (about 8 cookies)

For the Topping (Optional):

6-8 Oreos, coarsely chopped
Chocolate sauce or fudge (optional)

Instructions:

Make the Oreo Crust:
- Preheat your oven to 350°F (175°C). Grease or line the bottom of a 9-inch springform pan with parchment paper.
- In a food processor, pulse the Oreo cookies until they form fine crumbs. If you don’t have a food processor, you can place the Oreos in a plastic ziplock bag and crush them with a rolling pin.
- In a small bowl, combine the crushed Oreos with the melted butter and mix until fully combined.
- Press the mixture into the bottom of the prepared springform pan to form a crust. Use the back of a spoon to press it down firmly.
- Bake the crust for 8-10 minutes, then remove from the oven and let it cool completely on a wire rack.
Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, using an electric mixer on medium speed.
- Add the vanilla extract and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. You can use a hand mixer or a stand mixer for this step.
- Gently fold the whipped cream into the cream cheese mixture until smooth and well combined. Be careful not to deflate the whipped cream too much.
- Stir in the crushed Oreos, folding them gently into the filling.
Assemble the Cheesecake:
- Pour the cheesecake filling onto the cooled Oreo crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set.
Add the Topping:
- Once the cheesecake is fully set, remove it from the springform pan and place it on a serving platter.
- Top with coarsely chopped Oreos and drizzle with chocolate sauce or fudge, if desired.
Serve:
- Slice and serve chilled. Enjoy the creamy, Oreo-filled goodness of this decadent dessert!

Tips:

No-Bake Option: This cheesecake doesn’t need to be baked (other than the crust), so it’s perfect for hot summer days or when you’re short on time!
Toppings: Feel free to get creative with toppings! You can add whipped cream, extra crushed Oreos, or even mini chocolate chips for extra texture.
Storage: Store leftovers in the fridge for up to 4-5 days. Make sure to cover the cheesecake tightly with plastic wrap or a cake dome.

Notes:

Freezing: You can freeze this Oreo cheesecake for up to a month. To thaw, place it in the fridge for a few hours before serving.
Make-Ahead: This cheesecake is perfect for making ahead of time, as it needs several hours to chill and set, so it’s ideal for prepping the night before a gathering.