Cheesecake Factory Oreo Cookie Cheesecake
A copycat of The Cheesecake Factory's Oreo Cookie Cheesecake — a rich vanilla cheesecake studded with chopped Oreo cookies on a chocolate-cookie crust, finished with more Oreos on top. Note: the original source page for this recipe is an image/title only with no printed method or quantities; the ingredients and steps below are a clearly labeled standard Oreo cheesecake reconstruction, not verbatim from the source.
⏱️ Prep: 25 min🍳 Cook: 65 min🍽️ Makes 12
Nutritionper 1 slice›
500
Calories
8g
Protein
45g
Carbs
32g
Fat
Ingredients
| 24 cookies (~250 g) | Oreo cookies, crushed (for crust) |
| 5 tbsp (70 g) | melted butter (for crust) |
| 4 blocks, 8 oz each (900 g) | cream cheese, softened |
| 1 cup (200 g) | granulated sugar |
| 1/2 cup (120 g) | sour cream |
| 1 tbsp (15 ml) | vanilla extract |
| 4 | large eggs |
| 15 cookies (~155 g) | Oreo cookies, roughly chopped (for filling) |
| 8 cookies (~85 g) | Oreo cookies, halved or crushed (for topping) |
Instructions
Note: The source page for this recipe contains only a title and image — no printed method or quantities. The following is a standard, clearly-labeled reconstruction of a classic Oreo cheesecake.
- Make the crust: Preheat the oven to 325°F (165°C). Crush the Oreo cookies (for the crust) and stir in the melted butter. Press into the bottom of a 9-inch (23 cm) springform pan. Bake 10 minutes; cool.
- Make the filling: Beat the softened cream cheese and sugar until smooth. Beat in the sour cream and vanilla, then add the eggs one at a time, mixing on low just until combined.
- Fold in the chopped Oreos. Pour the filling over the cooled crust and smooth the top.
- Bake at 325°F (165°C) for 55–65 minutes, until the center is just set with a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- Refrigerate at least 6 hours or overnight. Top with additional halved or crushed Oreos before serving.