Ingredients
Method
Prepare the crust
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine crushed Oreo cookies and melted butter. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from oven and let cool.
Make the filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add sugar and vanilla extract, and mix until combined.
- Add eggs one at a time, mixing well after each addition. Fold in chopped Oreo cookies and sour cream until evenly distributed.
Bake the cheesecake
- Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Serve
- Top with whipped cream and crumbled Oreo cookies before slicing and serving.
Nutrition
Notes
For best results, use room temperature ingredients and allow the cheesecake to chill overnight for improved flavor and texture.