Ingredients
Scale
- 24 Oreo cookies, finely crushed
- 4 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 15 Oreo cookies, coarsely chopped
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine crushed Oreos and melted butter; press into pan bottom.
- Bake crust 10 minutes; cool completely.
- Beat cream cheese and sugar until smooth.
- Add sour cream and vanilla extract; mix thoroughly.
- Add eggs one at a time, mixing on low just until incorporated.
- Fold in coarsely chopped Oreos.
- Pour batter over cooled crust and smooth top.
- Bake 55–60 minutes until edges set and center slightly wobbles.
- Turn off oven, crack door, cool 1 hour inside oven.
- Refrigerate at least 6 hours before serving.
Notes
- For best results, chill overnight before serving.
- Use a water bath to prevent cracks if desired.
- Serve with extra Oreos or whipped cream on top.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian