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Chocolate Oreo Cheesecake

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
240 min
SERVINGS
12 servings
Dessert
Chocolate Oreo Cheesecake
Ingredients
  • 24 OREO Cookies, divided
  • 3 tablespoons butter, melted
  • 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 large eggs
Instructions
1
Gather all necessary ingredients and equipment before proceeding with the recipe.
2
Preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius, if using a different temperature scale).
3
Fill a resealable plastic bag with 16 cookies and remove any excess air by flattening the bag. Seal the bag securely.
4
Use a rolling pin to crush the cookies into fine crumbs, ensuring they are evenly pulverized.
5
Transfer the crushed cookies to a bowl and mix them with melted butter until well-combined.
6
Press the cookie-butter mixture firmly onto the bottom of a 9-inch springform pan, creating an even layer.
7
In a large mixing bowl, combine cream cheese, sugar, and vanilla extract. Beat the mixture with an electric mixer on medium speed until it's smooth and well-blended.
8
Gradually add eggs one at a time, beating the mixture until it's just combined. Avoid overmixing.
9
Chop 8 additional cookies and gently fold half of them into the cream cheese batter. This will create a marbled effect.
10
Pour the cheesecake batter over the prepared crust, followed by a sprinkle of chopped cookies on top.
11
Place the cheesecake in the preheated oven and bake until the center is just set, approximately 45 minutes.
12
Remove the cheesecake from the oven and refrigerate it for at least 3 hours, or overnight for a more set texture.
13
Once the cheesecake has chilled, cut it into 12 equal pieces and store any leftovers in the refrigerator for later enjoyment.