Ingredients
- For the crust:
- 2 cups Oreo cookie crumbs (about 20 Oreos, finely crushed)
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 24 oz cream cheese, softened (3 packages)
- 1 cup granulated sugar
- 1 cup heavy whipping cream
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1 to 2 teaspoons blue food coloring (to desired color)
- For the mix-ins and topping:
- 1 1/2 cups crushed Oreo cookies
- 1/2 cup mini chocolate chips
- 6 to 8 whole Oreo cookies, for topping
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix Oreo crumbs and melted butter until combined. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- Beat cream cheese until smooth. Add sugar and beat until combined.
- Add eggs one at a time, mixing on low speed just until blended.
- Mix in cream, vanilla, salt, lemon juice, and food coloring until smooth.
- Fold in crushed Oreos and mini chocolate chips.
- Pour batter over crust and smooth the top.
- Bake for 55–65 minutes, until edges are set and center jiggles slightly.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Cool to room temperature, then refrigerate at least 4 hours or overnight.
- Top with whole Oreo cookies before serving.
Notes
- Do not overmix the batter to prevent cracking.
- Cooling slowly in the oven helps prevent cracks.
- Chill overnight for the best flavor and texture.
- Decorate with extra cookies or whipped cream for added flair.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 35g
- Sodium: 360mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
