Ingredients
Scale
Oreo Crust
- 36 Oreos
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1/4 cup butter, melted
Cheesecake
- 4 (8-ounce) packages full-fat cream cheese
- 3 large eggs
- 3/4 cup full-fat sour cream
- 1 and 1/2 cups granulated sugar
- 1 tablespoon vanilla
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 22 Oreos, chopped
Chocolate Ganache
- 1/3 cup heavy cream
- 2/3 cup semisweet chocolate chips
- 2 tablespoons butter
To Garnish
- Whipped cream
- Crushed Oreos (about 5)
Instructions
- Let cream cheese soften at room temperature or in microwave on low power until soft.
- Preheat oven to 325°F and prepare 9-inch springform pan.
- Make Oreo crust: process 36 Oreos, salt, and sugar into crumbs. Add melted butter and process. Press into pan and bake 12 min. Cool.
- Make cheesecake: Beat eggs until light yellow and foamy. Beat cream cheese until smooth. Add eggs, sour cream, sugar, vanilla, lemon juice, and salt. Beat until smooth.
- Chop 22 Oreos and fold into cheesecake mixture. Pour into cooled crust.
- Prepare steam setup and bake cheesecake at 325°F for 40 min, then leave in oven turned off for 3-4 hours. Refrigerate overnight.
- Make ganache: heat cream, pour over chocolate chips, whisk until smooth, add butter. Cool slightly and pour over cheesecake. Chill until set.
- Garnish with whipped cream and crushed Oreos. Serve.
Notes
- Use a party-size pack of Oreos (63 total).
- Crush Oreos in a ziplock bag if no food processor.
- Lumps in cream cheese okay in this chunky cheesecake.
- Store in fridge up to 2 weeks, freeze up to 3-4 months.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian