• Crust
    • 1 1/2 cup of Oreo cookie crumbs (about 23 Oreo cookies… but who is counting)
    • 2 tablespoons of melted butter
    • 9″ spring form pan (buttered on bottom and sides).
  • Filling
    • 1 1/2 pounds of cream cheese
    • 1 cup sugar
    • 5 large eggs
    • 1/4 teaspoon of salt
    • 2 teaspoons of vanilla
    • 1/4 cup of flour
    • 8 ounces of sour cream
    • 5 Oreo cookies (coarsely chopped for the batter… again, no one will know if you add a few extra.)
    • 10 coarsely chopped Oreo cookies for the top of the cheesecake


  • For the crust, mix melted butter with Oreo crumbs and press into spring pan to cover the bottom and 1 1/2 inches up the sides with crumbs… then set aside
  • For the filling, make sure that all ingredients are at room temperature before beginning
  • Beat cream cheese until light and fluffy
  • Keep mixer on a low setting during the mixing and beating process.
  • Add sugar gradually and continue beating cream cheese until mixed through.
  • Add eggs one at a time and continue to beat until blended.
  • Measure the vanilla, salt, and flour and then pour into cream cheese and egg mixture and beat until smooth.
  • Add sour cream and beat well
  • Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.
  • Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo cookies on to p of the cream mixture.
  • Place pan on the top rack and in the middle of a preheated oven at 325 degrees
  • Bake cake for 75 minutes.
  • When time is up propthe oven door open and let the cheese cake stay in the oven for one hour (to let it naturally cool and potentially eliminate any cracking).
  • Remove from oven and let cool enough to place in the refrigerator for 24 hours