Baked Oreo Cheesecake with Optional Chocolate Ganache (Print-Friendly Version)

This baked Oreo cheesecake uses a 9-inch springform pan, a chocolate cookie crust, and a vanilla cream cheese filling with cookie pieces. Bake at 325°F, then cool and refrigerate for at least six hours. Plan on about eight and a half hours before serving, or make it the day before. The optional ganache is a soft chocolate topping.

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# Ingredients You’ll Need:

→ Oreo Crust

01 - 35 Oreo cookies, cream filling removed and discarded

02 - 5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 15 Oreo cookies, broken into coarse pieces

04 - 32 ounces full-fat brick-style cream cheese, softened

05 - 1 cup granulated sugar

06 - 3/4 cup sour cream

07 - 1 teaspoon vanilla extract

08 - 4 large eggs, lightly beaten, at room temperature

→ Optional Chocolate Ganache

09 - 3 ounces semisweet chocolate chips or finely chopped semisweet baking bar

10 - 1/2 cup heavy cream

→ Optional Garnish

11 - Prepared whipped cream, as desired

# How to Make It:

01 - Heat the oven to 325°F with a rack near the center. Lock the base into a 9-inch springform pan and place it on a foil-lined rimmed baking sheet.

02 - Remove the filling from 35 cookies and crush their wafers finely. Stir in 5 tablespoons melted butter. Press an even layer over the pan base and partly up the sides. This method does not prebake the crust.

03 - Break the remaining 15 whole cookies into small chunks, keeping their cream filling. Reserve them separately from the crust crumbs.

04 - Blend softened cream cheese and sugar at medium-low speed until smooth. Scrape the bowl and beaters, including the base where firm cheese can remain.

05 - Mix sour cream and vanilla into the cheese mixture at low speed. Stop and scrape again before adding eggs.

06 - Add the lightly beaten eggs gradually in several additions. Mix only until incorporated, avoiding a frothy batter.

07 - Fold the reserved cookie chunks through the filling with a spatula, reaching the bottom of the bowl.

08 - Transfer the filling into the prepared crust. Smooth the surface gently without pressing down on the crust edges.

09 - Bake for approximately 50–60 minutes, beginning checks at 50 minutes. The edges should be set. Check the middle with a food thermometer for 160°F; continue in short intervals if needed.

10 - Place the pan on a rack. Free any filling stuck above the crust with a thin knife, and cool for about one hour. Refrigerate within two hours, or within one hour if the surroundings exceed 90°F. Do not leave it out overnight.

11 - Refrigerate for at least six hours or overnight. Cover once cold. Release the springform ring only when the filling is fully chilled.

12 - For optional ganache, put the chocolate in a heatproof bowl. Heat cream until just simmering, pour it over the chocolate, wait five minutes, and stir until smooth.

13 - Cool the ganache until it pours slowly, drizzle over the cold cake, and refrigerate until cool. Add whipped cream if wanted, then slice with a clean knife.

# Extra Suggestions:

01 - Allow about 8 hours 20 minutes before serving without topping, using the midpoint baking estimate; chilling overnight is convenient. Oven and refrigerator conditions can change elapsed time.

02 - Research-based, not kitchen-tested. Keep the original ingredient amounts for this version; pan-size changes and alternative dairy formulas need separate testing.

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