Let’s all agree that cookies ‘n cream is one of the best ice cream flavors out there. I took everything I adore about that ice cream flavor—creamy texture, crunchy cookies, chocolate—and made one indulgent cheesecake. Each slice is served up on an Oreo cookie crust with more crumbled Oreos on top. This cheesecake will rock your cookie-loving world!
- Yield: 14 Servings
- Preparation Time: 20 Minutes
- Total Time: 1 Hour 20 Minutes
- 20 Oreo cookies (Double Stuf or regular)
- 5 tbsp butter, melted
- 24 oz (675 g) cream cheese
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) plain full-fat yogurt or sour cream
- 1 tbsp vanilla extract
- 3 eggs
- 18 Oreo cookies (Double Stuf or regular), crumbled
- whipped cream (optional)
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Spray a 9 in spring form pan with non-stick cooking spray. Set aside. For the crust
- In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together in a medium-sized bowl and press into the prepared pan. Wrap aluminum foil tightly around the outside walls of the springform pan. You'll see why in the next step. Bake for 9–10 minutes. Allow to cool as you prepare the filling.
- Using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together in a large bowl on medium speed until smooth and creamy, about 3 minutes. Add the yogurt and vanilla; mix well. On low speed, add the eggs one at a time, beating after each addition until just blended. Gently fold in 13 crumbled Oreo cookies. Do not overmix. Pour the filling into the cooled crust. Place the spring form pan into a large roasting pan and place into the oven. Fill the roasting pan halfway up with hot water. The foil wrapped around the sides of the springform pan will prevent water from leaking inside. The purpose of this "water bath" is to ensure even, gentle baking for the cheesecake.
- Bake for 50–60 minutes or until the center is almost set. Turn the oven off, and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. Loosen the cheesecake from the rim of pan and remove the rim. Crumble the 5 remaining Oreos on top and garnish with whipped cream, if you like. Cut into slices and serve chilled. Cover the cake and store in the refrigerator for up to 4 days.