Oreo Cheesecake

Total Time: 7:05

Prep: 0:35

Level: Easy

Serves: 10-12

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Ingredients

For the Crust

• 26 Oreo cookies
• 1/8 tsp. kosher salt
• 4 oz. butter, melted

For the Cheesecake

• 4 8-oz. packages cream cheese, room temperature
• 1 1/4 c. sugar
• 1/2 tsp. kosher salt
• 1 tbsp. pure vanilla extract
• 4 large eggs, room temperature
• 1 c. heavy cream
• 1/4 c. sour cream
• 15 Oreo cookies, coarsely chopped, plus more crushed Oreos for garnish

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Directions

1. Make the crust: Butter a 9" springform pan and wrap bottom and sides of pan in a double layer of aluminum foil. Set a rack in middle of oven and preheat to 350°.
2. In a food processor or blender, grind Oreos into fine crumbs, then add salt and pulse to combine. Transfer to medium bowl, add melted butter, and use fork or fingers to blend mixture until crumbs are evenly moist. Press into bottom and about a third of the way up sides of springform pan. Freeze 10 minutes.
3. Place pan on baking sheet and bake crust for 10 minutes. Set on a rack to cool and reduce oven temperature to 325°.
4. Make the cheesecake: Bring a medium saucepan or tea kettle full of water to a boil.
5. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat cream cheese on medium, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down the bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat 30 seconds, then add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add heavy cream and sour cream and beat on low until fully incorporated and completely smooth, 1 minute. Gently fold in coarsely chopped Oreo cookies.
6. Pour cheesecake batter into cooled crust and smooth top. Place cheesecake in deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come about halfway up sides of springform pan. Bake until top is just starting to brown and crack, about 1 hour and 30 minutes. Turn off oven, prop door open with wooden spoon, and let cheesecake slowly cool in water bath for 1 hour.
7. Remove roasting pan from oven, then carefully lift springform pan out of water and remove foil. Set cheesecake on rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate, 4 hours, or preferably overnight. When ready to serve, carefully remove sides of springform pan and sprinkle top with crushed Oreo cookies.

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