Disclaimer: I am not a big cheesecake fan. When we first moved to New York in the 1990s, I did indulge in my fair share of “NY Style Cheesecake” served, inevitably, with cherry sauce (the cherry sauce I am still a big fan of, as it happens). These days, I do not have it very often and I definitely do not make it very often.
That is all to say that this Oreo cheesecake is outside of my usual repertoire, but here we go!
Anything with Oreos is instantly festive to me, and this Oreo cheesecake was a birthday treat for a special someone.
But since cheesecake makes for a pretty indulgent treat, it is also great to make for the holidays when there is a lot of family around to share the indulgence!
I love the marble chocolate top on this cheesecake, and mini-oreos make for easy and delicious decoration.
- 24 oreos - divided (i.e. filling and cookies split up) + minis for decoration
- 5 Tablespoons butter (melted)
- 3 packages plain cream cheese
- 1 cup heavy cream
- 1 cup of sour cream
- .75 cup of sugar
- 2 Tablespoons vanilla extract
- 2 Tablespoons lemon juice
- 3 eggs
- 2 T chocolate sauce
- Preheat oven to 350F. Take about 16 of the divided cookies (so you should have 32 "halves"), put them into a ziplock bag and crush them with a rolling pin.
- Pour the cookie crumbs into a springform pan, add melted butter, and press into the bottomto form cookie crust.
- Beat cream cheese, heavy cream, sour cream, sugar, vanilla, and lemon juice on medium speed in a large bowl with an electric mixer. Add one egg at a time and mix well to combine. You want a fairly light looking filling.
- Add in the remaining oreo cookies - and some of the oreo filling, if desired. Crush them with your hand and fold into the filling.
- Pour filling in the prepared pan, over the cookie crust. Smooth out top. Add chocolate sauce on top and swirl with a toothpick to create a marble effect. Add mini oreos for decoration, if desired.
- Bake for 45 minutes until just set in the middle. Turn off the oven, crack open the oven door a little, and leave the cheesecake to cool for about 2 hours. Refrigerate overnight (or at least for 3-4 hours) before serving.