Make the Copycat Cheesecake Factory Oreo Cheesecake at home with a creamy filling and crunchy Oreo crust, perfect for Oreo and cheesecake lovers alike.
Ingredients
24Oreo cookies, about 2 cups crumbs, crushed
5tablespoonsbutter, melted, unsalted
32ouncescream cheese, softened
1cupgranulated sugar
4largeeggs
1cupsour cream
1 1/2teaspoon1Vanilla extract – 1½ teaspoons
2tablespoonsall-purpose flour
12Oreo cookies, chopped (folded into batter)
Instructions
Crush Oreo cookies into fine crumbs and mix with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the freezer while you make the filling.
In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, vanilla extract, and flour until fully combined. Gently fold in chopped Oreo cookies.
Pour the filling over the chilled crust and smooth the top. Bake at 325°F for 60–70 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight before slicing. Garnish with whipped cream and more Oreo crumbles, if desired.