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Preheat oven to 325°F (160°C). Lightly grease a 6-inch springform pan. Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.

Prepare the crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8 minutes. Remove from oven and let cool slightly.

Prepare the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.

Add the granulated sugar to the cream cheese and beat until just combined, about 1 minute. Do not overmix.

Stir in the sour cream and vanilla extract until smooth.

Add the large egg and beat on low speed until just incorporated. Be careful not to overmix, as this can introduce too much air and cause cracks in the cheesecake.

Gently fold in the roughly chopped Oreo cookies.

Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This creates a water bath (bain-marie) which helps the cheesecake bake evenly and prevents cracking.

Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The internal temperature should reach 150°F (66°C).

Turn off the oven, crack the oven door open slightly, and leave the cheesecake in the water bath for 1 hour. This slow cooling prevents cracking.

Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let it cool completely on a wire rack at room temperature.

Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, before serving. This allows the cheesecake to fully set and develop its flavor.

To serve, run a thin knife around the edge of the pan before releasing the springform. Garnish with whipped cream and crushed Oreos, if desired.


Preheat oven to 325°F (160°C). Lightly grease a 6-inch springform pan. Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.

Prepare the crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8 minutes. Remove from oven and let cool slightly.

Prepare the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.

Add the granulated sugar to the cream cheese and beat until just combined, about 1 minute. Do not overmix.

Stir in the sour cream and vanilla extract until smooth.

Add the large egg and beat on low speed until just incorporated. Be careful not to overmix, as this can introduce too much air and cause cracks in the cheesecake.

Gently fold in the roughly chopped Oreo cookies.

Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This creates a water bath (bain-marie) which helps the cheesecake bake evenly and prevents cracking.

Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The internal temperature should reach 150°F (66°C).

Turn off the oven, crack the oven door open slightly, and leave the cheesecake in the water bath for 1 hour. This slow cooling prevents cracking.

Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let it cool completely on a wire rack at room temperature.

Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, before serving. This allows the cheesecake to fully set and develop its flavor.

To serve, run a thin knife around the edge of the pan before releasing the springform. Garnish with whipped cream and crushed Oreos, if desired.
