Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top.
| Level: | Easy |
| Total: | 12 hr |
| Active: | 40 min |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 12 hr |
| Active: | 40 min |
| Yield: | 10 to 12 servings |
Ingredients
- One 14.3-ounce package chocolate sandwich cookies, such as Oreos®
- 1 stick (8 tablespoons) unsalted butter, melted
- Four 8-ounce packages cream cheese, at room temperature
- 1 cup sugar
- 1 cup sour cream
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups chocolate sandwich cookies, such as Oreos® (about 18 cookies), roughly chopped
- 14 chocolate sandwich cookies, such as Oreos®
- 2 ounces cream cheese, at room temperature
- 1/2 cup chocolate sprinkles
- 1/2 cup hot fudge sauce, warmed
Instructions
- For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
- Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
- For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
- Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
- Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 646 |
| Total Fat | 46 g |
| Saturated Fat | 25 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 41 g |
| Protein | 9 g |
| Cholesterol | 175 mg |
| Sodium | 405 mg |
| Serving Size | 1 of 12 servings |
| Calories | 646 |
| Total Fat | 46 g |
| Saturated Fat | 25 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 41 g |
| Protein | 9 g |
| Cholesterol | 175 mg |
| Sodium | 405 mg |
Reviews
My son is an Oreo lover so I promised to make him something that was very special and this recipe did not disappoint! In fact, I took some to work and now everyone is giving me orders. The only addition I made was to put the extra chocolate sprinkles on top. Don’t forget to have a glass of milk as a side. Thank you.
A Very decadent and delicious cheesecake from top to bottom!
The only change I made was instead of using chocolate sauce, I made a rich chocolate ganache and poured it over the top and let drip down the sides.
It was easy to make and I received wonderful compliments on the taste and decoration.
The only change I made was instead of using chocolate sauce, I made a rich chocolate ganache and poured it over the top and let drip down the sides.
It was easy to make and I received wonderful compliments on the taste and decoration.
Amazing
M be by by
Really rich and dense cheesecake. First time making a cheesecake and this was really easy to follow. Cut the sugar a bit with all the Oreo and left off fudge abs was still a good level of sweetness.
This was my first time making a cheesecake. I followed the recipe carefully and it came out perfect both in taste and looks. Will definitely make this again.
Easy to make and tasted amazing!
Best cheese cake ever!
PERFECTION!!!
Love love love