Oreo Cookie Crust Vanilla Cheesecake
This ultra-creamy New York-style vanilla cheesecake features a decadent, buttery Oreo cookie crust. It is the perfect balance of rich, velvety filling and crunchy chocolate cocoa notes, finished with a hint of natural vanilla bean.
Ingredients
Ingredients
- 24 whole Oreo cookies finely crushed into crumbs
- 4 tbsp unsalted butter melted
- 24 oz cream cheese full-fat, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream room temperature for smooth blending
- 1 tbsp vanilla bean paste or pure vanilla extract
- 3 large eggs room temperature
- 2 tbsp all-purpose flour
Notes
For best results, wrap the bottom of the springform pan in foil and use a water bath during baking. Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze slices wrapped in plastic wrap for up to 3 months.