Ingredients

30 Oreo cookies

5 Tablespoons butter, melted

3 (8 oz) packages cream cheese, softened*

4 large eggs

2 teaspoons vanilla extract

1 cup granulated sugar

25 Oreo cookies, broken into chunks

1/2 cup semi-sweet chocolate chips

4 Tablespoons butter

1/4 cup heavy whipping cream

1/2 teaspoon vanilla extract

1 Tablespoon powdered sugar

Instructions

Step 1: Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and halfway up the sides of the pan. Refrigerate while you make the cheesecake filling.

Step 2: Preheat oven to 325°F (163°C).

Step 3: Cheesecake: Beat the softened cream cheese in a large bowl or stand mixer until smooth and fluffy, ensuring no lumps remain. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sugar, scraping down the sides of the bowl to combine everything evenly.

Step 4: Gently fold in the Oreo chunks. Pour the batter into the prepared Oreo crust.

Step 5: Bake for 60 to 70 minutes, or until the edges are set and the center is slightly soft but not jiggly. Remove from oven and let cool completely.

Step 6: Ganache: Once the cheesecake has cooled, prepare the ganache. Combine butter and heavy cream in a saucepan over medium heat until the butter melts and the mixture simmers. Place chocolate chips in a small bowl. Pour the hot cream mixture over the chocolate and stir until smooth and melted. Stir in vanilla extract and powdered sugar.

Step 7: Pour ganache over the cooled cheesecake, smoothing evenly over the top. You can use all the ganache or leave some to drip down the sides for decoration. Refrigerate the cheesecake for at least one hour before serving.

Tips & Variations

Use softened cream cheese at room temperature for a smooth, lump-free batter.

For extra Oreo flavor, add a few crushed Oreos on top of the ganache before chilling.

You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.

Allow the cheesecake to rest at room temperature for 10 minutes before serving for a creamier texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, this Oreo cheesecake can be prepared a day before and kept refrigerated until serving. It may even taste better after the flavors have melded overnight.

What if I don’t have a food processor for the crust?

You can place the Oreo cookies in a sealed plastic bag and crush them with a rolling pin until fine crumbs form. This works well as a substitute for a food processor.