Decadent Oreo Cheesecake made with a crunchy Oreo cookie crust, creamy baked cheesecake filling, and crushed Oreo cookies throughout. This cookies-and-cream cheesecake is perfect for parties, holidays, and special occasions.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil.
Pulse Oreos in a food processor until fine crumbs form.
Mix crumbs with melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then cool slightly.
Beat cream cheese on low speed until smooth and creamy.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time, mixing just until incorporated.
Fold in chopped Oreos with a spatula.
Pour filling over crust and smooth top.
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes, until edges are set and center slightly jiggles.
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour.
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Top with ganache, whipped cream, or additional Oreos if desired.
Slice and serve chilled.
Toppings
Chocolate ganache
Crushed Oreos
Vanilla whipped cream
Beverages
Cold milk (classic!)
Espresso or mocha latte
Chocolate milkshake
12 servings