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Chocolate Cookie Cheesecake
I used to think cheesecake sounded intimidating, but since I started making them I can’t stop! This simple but special cookie-topped version will make your family feel fussed over. —Rose Yoder, Middlebury, Indiana
Ingredients
- 15 Oreo cookies, finely crushed (about 1-1/2 cups)
- 2 tablespoons butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, room temperature, lightly beaten
- 23 Oreo cookies, coarsely chopped (about 2-1/2 cups), divided
Directions
- 1. In a large bowl, combine crushed cookies and butter. Press onto the bottom and 1 in. up the side of a greased 9-in. springform pan.
- 2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies.
- 3. Place on a baking sheet. Bake at 325° until center is almost set, 60-65 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan.
Nutrition Facts
1 piece: 505 calories, 33g fat (18g saturated fat), 134mg cholesterol, 425mg sodium, 44g carbohydrate (30g sugars, 1g fiber), 8g protein.
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