This buttery crisp cookie crust with thick and heavenly rich creamy cheesecake is sinfully delicious. It is so easy to make, you only need 15 minutes of prep time
Ingredients
Oreo Cheesecake Crust
- 2 tablespoon brown sugar
- 4 tablespoon dark cacao powder
- 16 crushed biscuits, crushed into fine crumbs
- 6 tablespoon melted butter or margarine
Oreo Cheesecake Filling
- 7 tablespoon cream cheese
- 2 tablespoon sour cream
- 8 tablespoon granulated white sugar
- 2 tbsp all-purpose flour
- 4medium eggs
- 1 tsp vanilla extract
- 1/2 cup double cream
- 10 broken Oreo cookies
Instructions
Preheat oven to 175°C.
In a large bowl stir together Oreo crumbs, brown sugar and melted butter until combined and evenly. Transfer to the cake tin and press crust into the bottom of the tin
In a large mixing bowl, using a hand or stand mixer, beat the cream cheese, sour cream sugar, vanilla and flour until smooth and no lumps remain for about 2 minutes.
Add one egg at the time and mix just until combined before you add the next egg. Roughly crush Oreos with your fingers and fold into the filling.
Pour filling into the crust. Spread evenly. Place the pan in a water bath and bake for 30-45 minutes until the edges look puffed. The centre should be still wobbly. Overbaking is the common reason for cracked cheesecake.
Remove from the oven and let cool to room temperature. Refrigerate 6 hours or overnight. Top with chocolate or Oreo cookies before serving, if desired. Store leftovers in an airtight container in the fridge up to 3 days or you can freeze up to 3 months.
Enjoy