Ingredients
Scale
- 24 whole chocolate sandwich cookies (like Oreos) for the crust
- 4 tablespoons unsalted butter, melted
- 24 ounces cream cheese (3 blocks), softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- 15 chocolate sandwich cookies, roughly chopped for the filling
- Extra cookies for garnish
Instructions
- Preheat your oven to 325°F (163°C). Pulse 24 cookies in a food processor until they turn into fine crumbs. Mix the crumbs with the melted butter in a small bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is completely smooth and fluffy. Add the sour cream and vanilla extract, mixing until combined. Incorporate the eggs one at a time on low speed, mixing just until the yellow disappears. Be careful not to overbeat the batter, as this can introduce too much air and cause cracks. Gently fold in the chopped cookies using a spatula.
- Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan on a baking sheet to catch any drips. Bake for 45 to 55 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake sit inside for one hour. This slow cooling process prevents the top from cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cool, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. When ready to serve, run a thin knife around the edge of the pan before releasing the springform sides. Garnish with whipped cream and extra cookie pieces for a beautiful finish.
- Cook Time: 1 hour 15 minutes