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Oreo Cookie Cheesecake - Cookies and Cream Cheesecake
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Recipe Information


  • Crust:
  • 2 cups (475 ml) vanilla wafer crumbs
  • 1/2 cup (125 ml) melted butter
  • Filling:
  • 2 8 oz (224 grm). pkgs cream cheese
  • 3 eggs
  • 2/3 cup (150 ml) sugar
  • 1 tsp (5 ml) vanilla
  • 3/4 cup (175 ml) crushed chocolate sandwich cookies (with filling)
  • Topping:
  • 1 pint sour cream
  • 1/2 cup (125 ml) sugar
  • 1 tsp (5 ml) vanilla
  • Garnish:
  • 1/4 cup (60 ml) crushed chocolate sandwich cookies (with filling)
  • Preheat oven to 375 degrees (200 C.).
  • Mix the cookie crumbs and melted butter together until it forms a crumbly mixture.
  • Press into the bottom and about 2 inches up the sides of a 10 inch spring-form pan.
  • Chill in the refrigerator for at least 30 minutes.
  • Mix the pint of sour cream, 1/2 cup (125 ml) sugar, and 1 tsp (5 ml) vanilla together thoroughly and set aside.
  • In the large bowl of a mixer, beat together the cream cheese, 2/3 cup (150 ml) sugar, and vanilla until smooth and creamy.
  • Add the eggs, one at a time, beating well after each addition.
  • Continue beating until mixture is completely smooth and creamy.
  • Stir in the crushed cookies and pour into the prepared pan.
  • Bake at 375 degrees (200 C.) for 25 minutes.
  • Remove the cheesecake from the oven and let stand for 15 minutes.
  • Raise the oven temperature to 425 degrees (225 C.).
  • Stir the sour cream mixture one more time and then pour gently over the top of the cheesecake.
  • Bake at 425 degrees (225 C.) for 10 minutes.
  • Remove the cheesecake from the oven and sprinkle the top with the 1/4 cup (60 ml) crushed cookies.
  • Cool the cheesecake slowly to room temperature and then refrigerate overnight.

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