I posted this photo on Instagram, and many of you asked for the recipe, so I asked my Husband to share his secrets! :-)
This is a modified version of Cook's Illustrated's classic cheesecake recipe.
- 1 lb cream cheese
- 1/4 cup heavy whipping cream
- 1/4 sour cream
- 1 1/8 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1-2 tablespoons unsalted butter, melted
- 1 15.5 oz package of Oreos
Remove the filling from about 2/3 of the Oreos, whip filling until smooth and consistent (30 seconds in the microwave will help loosen it up a bit). In a small bowl, crush half of the leftover plain cookie bits into small crumbs. Break the other half into large chunks. Set the remaining 1/3 package of whole cookies to the side for garnishing.
*Preheat oven to 325 with rack in the middle.
Prepare a springform pan with aluminum foil and liberally brush both the bottom and sides with butter. Sprinkle 5-6 heaping tablespoons of Oreo cookie crumbs onto the bottom of the pan, making sure to coat evenly.
Beat cream cheese until very smooth. Then gradually add sugar and beat on medium speed until fully dissolved. Add one egg at a time, stopping between each egg to scrape the edge of the entire bowl (even the bottom) — this is very important. Add in vanilla.
Remove from the mixer and stir in cream, sour cream and Oreo filling by hand. Once consistent, lightly mix in the large Oreo cookie chunks. Be careful to no overdo it on the cookie chunks.
Pour batter into the springform pan. Place in a water bath and cook for 50-60 min — until the sides are firm but the center still jiggles like set jello when the pan is tapped. Turn the oven off but leave the cake in for an additional hour with the oven door cracked open. Then remove the cake and let it cool on a wire rack until it's room temperature — I leave mine out for more than 2 hours. Then cover and refrigerate overnight.
Serve with fresh whipped cream, dust with leftover Oreo cookie crumbs and garnish with whole Oreos.