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Ingredients
- 24 Oreo cookies, divided
- 4 tablespoons unsalted butter, melted
- 32 oz cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Before you start
Equipment You'll Need
- 9-inch springform pan
- Aluminum foil
- Food processor or rolling pin
- Electric mixer
- Large roasting pan
- Rubber spatula
Safety Tips & Important Notes
Follow these for best results and safety.
- Ensure all ingredients are at room temperature for smooth mixing and to prevent lumps.
- Don't overbeat the batter once eggs are added to prevent cracks.
- The water bath helps prevent cracking and ensures even cooking.
- The cheesecake is done when the center is almost set but still slightly jiggly.
Instructions
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Preheat oven to 325°F and wrap the outside of a 9-inch springform pan with aluminum foil.
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Crush 20 Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
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Mix the cookie crumbs with melted butter until evenly moistened, then press firmly into the bottom of the prepared springform pan.
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Bake the crust for 10 minutes, then remove and set aside to cool.
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Roughly chop the remaining 4 Oreo cookies into chunky pieces and set aside.
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Beat cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.
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Gradually add sugar and beat until well combined.
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Add eggs one at a time, beating well after each addition.
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Mix in sour cream, vanilla extract, and salt until just combined.
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Fold in the chopped Oreo pieces with a spatula.
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Pour the filling over the crust and smooth the top.
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Place the springform pan in a large roasting pan and add hot water halfway up the sides of the springform pan.
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Bake for 50-60 minutes until the center is almost set but still slightly jiggly.
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Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
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Remove from water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Chef's notes
Store covered in refrigerator for up to 5 days.
Run a knife around the edges before removing from springform pan.
For clean slices, wipe the knife between cuts.
Can be frozen for up to 3 months - thaw overnight in refrigerator before serving.
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