• Cooking Time:
  • Servings: 12
  • Preparation Time:


I'm not sure where the original recipe came from since I got it several years ago. It's very similar to one that I found on www.cooks.com, but not exactly the same. Either way, thee cake is very tasty and has always gotten great reviews from my friends and family.


  • For crust:
  • 25 Oreo cookies, processed to crumbs
  • 4 tablespoons unsalted butter, melted
  • For filling:
  • 32 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 4 eggs, at room temperature
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 15 Oreo cookies, coarsely chopped


  • Preheat oven to 425°F.
  • Grease the bottom and sides of a 9-inch springform pan.
  • Combine the Oreo cookie crumbs and melted butter and mix until blended.
  • Press the crust mixture evenly into the bottom of the pan and 2/3 up the sides.
  • Refrigerate the crust while preparing the filling.
  • Beat the cream cheese until smooth.
  • Add the sugar and beat until light and fluffy.
  • Mix in the flour.
  • Add the eggs one at a time, beating well after each addition.
  • Beat in the cream and vanilla.
  • Pour half of the batter into the prepared crust.
  • Sprinkle with half of the chopped Oreo cookies.
  • Pour the remaining batter on top and smooth with a spatula.
  • Garnish with the remaining chopped Oreos.
  • Put the pan on a baking sheet and bake at 425°F for 15 minutes.
  • Reduce the oven temperature to 225°F and bake for 1 hour.
  • Cool the cheesecake to room temperature on a wire rack.
  • Refrigerate until well chilled.
  • Note: I sometimes crush the 15 Oreos for the filling and just mix them right into the batter rather than sprinkling them in the middle.

Categories: Cheesecake  Dessert 
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