This is the ULTIMATE Oreo cheesecake! Filled to the brim with cookies and cream flavor, this cheesecake features 2 layers of Oreo cookie crust sandwiching a dense and creamy Oreo cheesecake filling and all topped off with a smooth ganache and MORE Oreo cookies on top. It's got plenty of texture and flavor and looks like a million bucks!

Oreo cheesecake layers

This Oreo cheesecake is made up of 4 delicious chocolaty layers and is FULL of cookies and cream flavor in every bite. The layers are:

Oreo cookie crust x2: We're doing, not one, but TWO Oreo cookie crusts (one on the bottom and one on the top of the baked cheesecake). Not only does this add EXTRA cookies and cream flavor, it's not something you see everyday and it also makes the whole cheesecake look like one giant Oreo cookie!
Oreo cream cheese filling: I used a NY style cheesecake base for the filling because it's denser and firmer than other cheesecake fillings. The denser/firmer filling holds up much better and slices more easily through the double cookie crusts without squishing the filling.
Ganache topping: You could skip this, but I LOVE adding a ganache topping to this cheesecake for some added chocolatey goodness and to make the whole cheesecake look effortlessly fancy. Like it seriously looks like something you'd see in a bakery! While the ganache is still wet, you can also wedge some more Oreo cookies and sprinkle crumbs on top - because there's no such thing as too much Oreo flavor.

how to make Oreo cheesecake

Finely grind up Oreo cookies in a food processor. To make things easier, I like to grind up all the Oreo cookies needed for the cheesecake layers together and then divide them up as I go.
Make the first Oreo crust. Mix together the ingredients for the bottom crust in a bowl. Pack the crust into the bottom of a springform pan and partially bake it to crisp it up. Set aside to cool slightly.
Make the cheesecake filling: Cream together cheese and sugar until smooth. Add the remaining filling ingredients (minus the eggs and Oreo crumbs) and mix to combine. Whisk the eggs into the batter one at a time then fold in the Oreo cookie crumbs.

Oreo cheesecake cream cheese and sugar creamed together in bowl

Oreo cheesecake sour cream, cornstarch, vanilla, and salt added to bowl with cream cheese mixture

Bake the cheesecake. Pour your filling over the partially cooled crust and smoothen out the top. In your oven, place a large baking dish on the bottom rack and fill it with boiling water - this will create a steamy environment for the cheesecake! Place the cheesecake on the middle oven rack right above the pan filled with water and bake.
Cool the cheesecake then top with the second cookie crust. After the cheesecake has cooled down to room temperature, mix together the ingredients for the top crust and then drop it on top. Press the crust down to gently pack it together and then chill the cheesecake in the fridge to allow everything to set and firm up.
Melt together the chocolate and heavy cream to make the ganache. Pour the ganache over the chilled cheesecake and decorate with more cookie crumbs if desired. Slice and serve right away or keep in the fridge until serving time!

Oreo cheesecake filling batter added to pan over crust

Oreo cheesecake second crust pressed on top of baked cheesecake

baking Oreo cheesecake

Cheesecake is best baked in a steamy environment so the filling can cook gently - like a custard. This helps ensure the center is smooth, creamy, and almost fudgy! To create the steamy environment, we need to set up a water bath for the cheesecake.

Some bakers like to place the cheesecake pan in a larger pan filled with water. This works, but (a) it does run the risk of leaking water into the springform pan (which is just... ew) (b) it requires you actually have a large enough pan that can fit a 9" springform pan (which isn't really the case in a lot of homes) and (c) it can be a pain in the butt to get the cheesecake out of the water filled pan later! So to make things easier, we're just going to place a large pan filled with water on a separate rack in the oven and then plop the cheesecake on the rack directly above it. This does the same job, without all the hassle!

how to slice Oreo cheesecake

With all the layers going on in this cheesecake, you would think it makes it more difficult to slice - but surprisingly, no! Using a sharp, straightedged knife usually does the job just fine on its own and will give you clean slices. You may need to add a bit of extra pressure just to get through the top crust, but the knife should otherwise glide very easily.

If you do have any trouble cutting through, you can simply let the cheesecake sit out at room temperature for 5 to 10 minutes to soften slightly then try again. If it still gives you some trouble, run the blade of the knife under very hot tap water, wipe dry, and cut - it should very easily cut through.

FAQs

Can I make this gluten free?
Yes! Gluten free Oreo cookies work perfectly for this cheesecake! Other than the cookies, the rest of the recipe is naturally gluten free.

Why is there more butter in the top crust?
The second Oreo crust is added on top of the cheesecake after it's fully cooled down to room temperature and this top crust will not be baked. So adding more butter allows it to set to about the same texture as the bottom crust without the need for baking.

Can I use other cookies?
You could easily swap the Oreos for an equal amount of a similar sandwich cookie. If you want to use a cookie that doesn't have any filling, it's doable but you'll probably need to add more butter to both crusts. Whichever cookie you use, just make sure it's a dry, crisp, and not too delicate cookie that can actually hold up as a cheesecake crust!

How do I store cheesecake?
Cheesecake should be kept in the fridge until right before you're ready to serve it. Oreo cheesecake will keep for up to 4 days - it's not recommended to store desserts that contain cream cheese for longer than that.

check out these other recipes!

• Caramel Cheesecake
• Layered Oreo Cake
• Chocolate Mousse Cake
• No Bake Biscoff Cheesecake

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

Oreo Cheesecake

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5 from 1 review

Author: Mimi
Total Time: 7 hours 40 minutes
Yield: 1 (9") cheesecake

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Description

Ingredients

For the bottom crust:

2 ½ cups (250g) Oreo cookie crumbs, about 22 cookies (don't remove the filling)
5 tablespoons (72g) unsalted butter, melted and cooled

For the cheesecake filling:

(4) 8oz / 225g full-fat bricks cream cheese, room temp
1 cup (200g) granulated sugar
½ cup (120g) plain yogurt or sour cream, room temp
2 tablespoons cornstarch
¼ teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, room temp
¾ cup (75g) Oreo cookie crumbs, about 7 cookies (don't remove the filling)

For the top crust:

2 ½ cups (250g) Oreo cookie crumbs, about 22 cookies (don't remove the filling)
7 tablespoons (100g) unsalted butter, melted and cooled

For the ganache topping:

6oz (170g) semi-sweet Baker's chocolate, finely chopped
¾ cup (180mL) heavy whipping cream
mini Oreo cookies and crumbs (optional - for decorating)

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Instructions

You'll need Oreo cookie crumbs for 3 parts in this recipe, so I find it's easiest to crush them all at once in a food processor and divide the mixture up as you go. You'll need a total of about 51 Oreo cookies (575g) crushed into a fine crumb, but I would throw in a few extras just in case. If you don't have a food processor, you can also add the cookies to a large plastic bag and whack them with a rolling pin.

Bottom crust:

Position an oven rack in the bottom ⅓ of your oven and another rack in the center. Preheat your oven to 325F.
In a medium sized bowl, mix together Oreo cookie crumbs and butter until moistened.
- 2 ½ cups (250g) Oreo cookie crumbs, 5 tablespoons (72g) unsalted butter
Drop the mixture into a 9" springform pan and use the bottom of a cup to firmly pack it into the bottom of your pan.
Partially bake the crust in the center of your preheated oven for 8 minutes to allow it to crisp up slightly (it won't look very different).
Keep your oven set to 325F and set the crust aside to cool slightly while you prep the filling.

Cheesecake filling:

In a large mixing bowl, combine cream cheese and sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until smooth and lump free.
- (4) 8oz / 225g full-fat bricks cream cheese, 1 cup (200g) granulated sugar
Scrape down the bottom and sides of the bowl then add in your yogurt / sour cream, cornstarch, salt, and vanilla. Mix again until combined.
- ½ cup (120g) plain yogurt or sour cream, 2 tablespoons cornstarch, ¼ teaspoon salt, 2 teaspoons pure vanilla extract
If using an electric mixer, make sure to do this next step on low speed. If using a wooden spoon, you may find it helpful to switch to a whisk.
Add the eggs into the mixture, one at a time, mixing until the egg just disappears into the batter before adding the next one. Take care not to overmix or this will incorporate air into the filling which can cause the center to sink later on.
- 4 large eggs
Add Oreo cookie crumbs and fold it into the cheesecake batter.
- ¾ cup (75g) Oreo cookie crumbs
Pour the cheesecake filling over the slightly cooled crust (it's OK if it's a little warm).
Place a large baking pan onto the bottom rack of your oven and carefully fill it with about 2 inches of boiling hot water. Place the cheesecake on the center rack of the oven (directly above the pan filled with water) then shut the oven door.
Bake the cheesecake in the center of your preheated 325F oven for 60 to 70 minutes or until it's puffed up and the edges are lightly browned. If you gently shake the pan, the center of the cheesecake should jiggle but the edges should be firm.
* Note: Oreos are very drying, so your cheesecake will most likely crack as it bakes / cools - that's normal! It'll get covered up with the toppings anyways and the texture will remain perfectly creamy.
Turn the oven off and crack the door open. Cool the cheesecake in the oven with the door slightly ajar for 30 minutes then take a thin pairing knife and run it around the edges of the pan to make sure there isn't any cheesecake stuck onto the pan. The cheesecake will shrink as it cools, so running a knife around the edges helps ensure the sides don't cling onto the pan when that happens!
After running the knife around the edges, continue cooling the cheesecake in the oven with the door ajar for another 30 minutes (for a total of 1 hour of cooling in the oven). Afterwards, pull the cheesecake out of the oven and set it aside on your counter to cool completely to room temperature.

Top crust:

In a medium bowl, mix together the ingredients for the top crust to make a second Oreo crust. This one will be slightly moister than the bottom crust so it can stick together without the need for baking.
- 2 ½ cups (250g) Oreo cookie crumbs, 7 tablespoons (100g) unsalted butter
Drop it on top of the room temperature cheesecake. Use a spoon or spatula to lightly pack it on top. The cheesecake will still be a bit soft so don't press down too, too hard. Avoid pushing the crust directly up to the sides of the pan so it doesn't break apart later when you try to unmold the cheesecake.
Cover and refrigerate the cheesecake for at least 6 hours or overnight to allow the cheesecake layers to set.

Ganache topping:

Add the semi-sweet chocolate to a medium sized bowl and set aside.
- 6oz (170g) semi-sweet Baker's chocolate
In a medium saucepot, warm the heavy cream over medium heat until it starts steaming and the edges just start to bubble. Do not boil.
- ¾ cup (180mL) heavy whipping cream
Pour the hot cream over the chocolate and let it sit for about 3 minutes. Whisk until melted and smooth.
Take the cheesecake out of the fridge and remove the sides of the springform pan. Move the cheesecake onto your serving plate or cake stand then pour the ganache on top. Decorate with more Oreos on top if you'd like.
Chill the cheesecake in the fridge for about 15 to 20 minutes to allow the ganache to set before slicing and serving!

Equipment

9" Springform Pan

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