Ingredients
Scale
- 30 Oreo cookies (for the crust)
- 5 tablespoons unsalted butter (melted)
- 24 oz cream cheese (full-fat, brick-style)
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 12–15 Oreo cookies (chopped for the filling)
- 4 oz semi-sweet chocolate (for ganache)
- 1/2 cup whipping cream
Instructions
- Preheat oven to 325°F (170°C) and prepare a springform pan with aluminum foil.
- Crush Oreos for the crust, combine with melted butter, and press into the pan.
- Beat cream cheese and sugar until smooth, then mix in cornstarch, sour cream, vanilla, and eggs one at a time.
- Fold in chopped Oreos and pour the filling over the crust.
- Bake using a water bath for about 55 minutes until slightly jiggly.
- Cool completely before refrigerating for at least four hours or overnight.
- Prepare ganache by heating whipping cream and pouring it over chopped chocolate.
- Pour ganache over chilled cheesecake and decorate as desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 23g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg