A creamy cookies & cream filled Oreo Cheesecake served on an Oreo Crust and topped off with chocolate ganache and homemade whipped cream! This baked cheesecake is so easy to make and includes plenty of tips and tricks for a perfect cheesecake!
Using an electric mixer, beat together cream cheese and sugar until creamy and well-combined.
Stir in sour cream and vanilla extract.
Add eggs, one at a time, stirring until just combined after each addition (you don’t want to over-beat the eggs or the cheesecake will be more likely to crack)
Use a spatula to fold in Oreos.
Pour evenly into springform pan over Oreo crust.
Bake on 350F for 35-45 minutes or until center is set but springs back to the touch.
Once Oreo Cheesecake has finished baking, allow it to cool to room temperature for about an hour before placing in the refrigerator to cool and set completely (about 6 hours). Once cheesecake is cooled, you may prepare the chocolate ganache.
Chocolate Ganache (optional)
Combine chocolate chips and heavy cream in a small saucepan over low heat. Stir frequently until chocolate is melted and mixture is smooth.
Allow ganache to cool for 10 minutes and then pour evenly over cheesecake. Allow ganache to set before topping with whipped cream (if using) and slicing and serving.
*I place the Oreos in a large ziploc bag and smack them a few times with a rolling pin. You don't want the cookies to be pulverized to tiny crumbs, or they'll just blend into the batter and make a grey cheesecake -- you want to have discernible cookie chunks, so keep that in mind when breaking them and see the photo above int he post for a visual hint.