Oreo Cookies and Cream Cheesecake is a rich, ultra-creamy dessert with a buttery Oreo cookie crust, a smooth cheesecake filling loaded with Oreo chunks, and even more cookies on top. Every slice gives you a mix of velvety cheesecake and crunchy chocolate cookie pieces, with that classic cookies-and-cream flavor running through every bite.

This recipe combines a simple Oreo crust with a classic baked cheesecake base—cream cheese, sugar, eggs, and sour cream—plus plenty of chopped Oreos folded in. It bakes up tall, smooth, and impressive, yet it’s surprisingly straightforward to make. Chill it well, slice it cleanly, and you’ve got a show-stopping dessert ready for any celebration.

Perfect for birthdays, holidays, potlucks, or any time you’re craving something over-the-top and chocolatey, this Oreo Cookies and Cream Cheesecake is the kind of dessert that makes people stop and say, “Wow.”

Why You’ll Love This Recipe

Super Creamy Texture – Classic baked cheesecake that’s smooth and luscious.
Loaded with Oreos – Crust, filling, and topping all feature Oreo cookies.
Looks Bakery-Worthy – Tall, pretty, and perfect for special occasions.
Make-Ahead Friendly – Needs chilling time, so it’s ideal to prep the day before.

Ingredients

For the Oreo Crust:

24 Oreo cookies (with filling)
5 tbsp unsalted butter, melted

For the Cheesecake Filling:

24 oz (675 g) cream cheese, softened (3 x 8 oz blocks)
1 cup granulated sugar
1 cup sour cream or plain Greek yogurt, room temperature
3 large eggs, room temperature
1 tsp vanilla extract
¼ tsp salt
12–14 Oreo cookies, roughly chopped

For the Topping (Optional but Delicious):

1 cup cold heavy whipping cream
2–3 tbsp powdered sugar
½ tsp vanilla extract
6–8 Oreo cookies, halved or crushed, for garnish

Instructions

Prep the Pan and Oven
Grease a 9-inch (23 cm) springform pan lightly and line the bottom with parchment paper.
Preheat your oven to 325°F (165°C).

Make the Oreo Crust
Add 24 Oreo cookies to a food processor and pulse into fine crumbs (or crush them in a bag with a rolling pin).
Stir in melted butter until the crumbs are evenly moistened.
Press the mixture firmly into the bottom (and slightly up the sides) of the springform pan.
Bake for 8–10 minutes, then remove and let cool slightly while you make the filling.

Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese on medium speed until very smooth and creamy, about 2–3 minutes.
Add granulated sugar and beat until well combined, scraping the sides as needed.
Mix in sour cream, vanilla, and salt until smooth.
Add the eggs one at a time, mixing on low speed just until each is incorporated. Do not overmix once the eggs are in.
Gently fold in the chopped Oreo cookies with a spatula.

Fill and Prepare for Baking
Pour the cheesecake batter over the cooled Oreo crust and smooth the top.
Optional water bath (for extra smooth, crack-free cheesecake):

Wrap the outside of the springform pan tightly in foil.
Place the pan in a large roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.

Bake the Cheesecake
Bake at 325°F (165°C) for 55–70 minutes, or until the edges are set and the center still has a slight jiggle when you gently shake the pan.
Turn off the oven, crack the oven door slightly, and let the cheesecake sit inside for 30–45 minutes to cool slowly (this helps prevent cracks).

Cool and Chill
Remove the cheesecake from the oven and from the water bath (if using).
Run a thin knife around the edge to loosen it from the pan.
Let cool completely at room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.

Make the Whipped Cream Topping (Optional)
In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla on medium-high speed until medium-stiff peaks form.
Transfer to a piping bag or simply spoon onto the chilled cheesecake.

Decorate and Serve
Pipe or spread the whipped cream around the edge or over the top of the cheesecake.
Garnish with halved or crushed Oreo cookies.
Carefully release the springform pan, slice with a sharp knife (wipe between cuts for clean slices), and serve chilled.

Nutritional Information

(Approximate per slice, 1 of 12)

Calories: ~470
Protein: 7g
Fat: 32g
Carbohydrates: 40g
Sugar: 30g
Fiber: 1g

(Varies with exact Oreos and toppings used.)

Tips for Success

Room-Temperature Ingredients – Soft cream cheese and room-temp eggs make a smoother batter.
Don’t Overmix – Too much air can cause cracks; keep mixing gentle once you add the eggs.
Slow Cooling – Letting it cool gradually in the oven helps prevent large cracks.
Chill Fully – The texture improves a lot after several hours in the fridge; overnight is best.

Why This Recipe Works

A simple Oreo crumb crust creates the perfect base: buttery, slightly salty, and crunchy against the creamy filling. The cheesecake itself uses a classic ratio of cream cheese, sugar, eggs, and sour cream for a texture that’s rich yet not too dense. Folding in chopped Oreos adds texture and pockets of chocolate cookie flavor throughout.

The optional water bath and slow cooling keep the cheesecake smooth and less prone to cracking, while the chilled, whipped cream topping and extra Oreos turn it into a true showpiece. Oreo Cookies and Cream Cheesecake is pure dessert comfort—familiar flavors, impressive look, and a guaranteed crowd favorite.