Easy Oreo Cheesecake

This Easy Oreo Cheesecake is a rich, dense, and creamy cheesecake with lots of crushed oreo cookies pieces. It’s a Cookies & Cream delight! You really can’t go wrong with oreos in a cheesecake.

This recipe is easy to make even for a novice cheesecake baker. It bakes up so beautifully, people will be convinced it came from a bakery. The batter is a simple cream cheese, egg, flour, and sugar batter with sour cream added for depth of flavor.

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Tips For Making Oreo Cheesecake

• For a little Christmas flavor, try using mint oreos.
• If you don’t have a food processor, place the oreos in a large ziptop bag and crush them with a heavy rolling pin or a mallet until only fine crumbs remain.
• Do NOT remove the cream center from the oreo cookies.

• Be sure the cream cheese is very soft or even at room temperature. It will be very hard to get it smooth if it is still cold. Likewise, you want your eggs at room temperature.
• Be sure not to overbake your cheesecake. It should still jiggle a little in the middle when you remove it from the oven.
• Mix the eggs in at low speed and do not overmix. Eggs can hold air which can lead to a crack in your cheesecake.
• For best flavor, bake this cheesecake a day in advance.

Storage

This cheesecake can be stored in the refrigerator for up to a week or freeze for up to 2 months.

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