To Die For Oreo Cheesecake is straight from heaven. Seriously. It has several steps, but that’s just fine with me because when I sink my teeth into this I’m so glad I took the time to create it.
First of all let’s gather the ingredients and set them on your counter until everything is at room temperature. Trust me, this is VITAL in making this recipe.
2 packages Nabisco Oreo Cookies (not double stuff or anything like that. Just the original oreo brand cookies)
2T Melted Butter
3 packages Philadelphia Cream Cheese
5 Large Eggs
1/4 t. Salt
2 t. Adams Best Vanilla
1/4c. All-Purpose Flour
8 ounce container Sour Cream
Next heat up your oven to 325 degrees. Not 350 people… no one likes a burnt looking cheesecake. Slow cooking is best on this.
First step is to use a Cuisinart Food Processor and coarsely chop up 15 Oreo cookies.
Remove those, place in a bowl and set aside. Those are going to be used for the filling.
Then finely chop 25 Oreo cookies. NO CHUNKS in this batch. This is for the crust.
Now melt your 2 T Butter and slowly pour that melted butter into the Oreo crumbs and pulse the food processor to mix everything together.
Now press that yumminess into a Springform Pan.
Then place in the refrigerator until the filling is ready. These pans are wonderful and made for wonderful homemade cheesecakes.
You may want to beat for a bit, then scrape down the bowl to make sure everything is smooth and creamy.
Once that is done add your eggs ONE AT A TIME until fully blended into the cream cheese. Again, I stop and scrap down the bowl half way through the mixing process. I want a smooth cheese cake.
Then on low speed mix in the vanilla, salt and the flour.
Then add the sour cream.
Everything should be looking mighty fine by this point and now if truth be told you’d just really want to grab a People magazine or Magnolia magazine, and head for a quiet spot and slurp that goodness up with a silver spoon, but DON’T! lol Just taste a little because now it’s about to get BETTER.
Now you want to stir half of the remaining coarsely chopped Oreos into that luscious batter. Roughly about 1 c. You can add less or more depending on how much cookie you want in the cheesecake.
Next you pour that goodness into the prepared spring-form pan.
Then sprinkle the remaining Oreo cookies (coarsely chopped) to the top. (Pay no attention to the foil I wrapped around that pan. My pan is VERY old and it leaks a little. I know, I know.. I need a new pan. It’s on my “to do” list.)
Now, here comes the science of making the perfect cheesecake no matter the flavor.
We need to make a Bain Marie (ban mah-Ree). Ok, ok, I know a lot of you are thinking… uhhhh I’m not that good of a baker, but stay with me on this. It’s not hard. It’s just a fancy word! Technically it means its a hot water bath. This method is used in cooking delicate foods like custards to create a gently and uniform heat around the food to regulates the temperature while cooking. Scientifically since the temperature of the water never exceeds boiling point it literally turns to steam and keeps the cheesecake baking at an even and slow temperature.
ALL THAT ASIDE, boil some water in a KitchenAid Tea Pot or small saucepan enough to cover half way up the spring form pan. Done and Done!
Place the spring-form pan inside a larger baking pan that will allow you to fill with the boiling water.
Place the pan on the top rack of the oven and pour the water slowly around the cheesecake. Bake for 60-75 minutes or until the middle jiggles slightly.
When it is done, turn off the oven, prop the door open and let the cheesecake stay in there for one hour. Oh the aroma will nearly kill you, but I promise it’s worth the wait.
Then remove from the oven and let it cool completely on a Wired Baking Rack. Once it’s cool you are safe to refrigerate. Now I even take it a step further and leave it overnight in the fridge. Yes, its hard, but YOU CAN DO HARD THINGS! To me, it’s so much better the next day. I like a creamy, smooth, COLD cheesecake so this is my method and I promise it’s worth it.
When you are ready to serve this THEN unlock the spring form pan and not before. It just keeps everything together nicely until you are ready to serve. Plus it’s easier to remove when it’s cold.
Isn’t it beautiful??? I die every time I look and taste this creation.
It’s sincerely diving. I hope you believe in yourself enough to try this magnificent recipe. My daughter Leanna (and her husband for that matter) L O V E this so much and I make it special for them on occasion. I hope you will enjoy this Oreo Cheesecake with the ones you love most in life as well. Enjoy!