Oreo Cheesecake Delight (Printable Version)

Silky cheesecake with Oreo crust and creamy filling topped with whipped cream and mini cookies.

# Ingredients:

→ Crust

01 - 240 g Oreo cookies, crushed
02 - 70 g unsalted butter, melted

→ Filling

03 - 680 g cream cheese, softened
04 - 200 g granulated sugar
05 - 240 g sour cream
06 - 5 ml vanilla extract
07 - 3 large eggs
08 - 132 g Oreo cookies, roughly chopped

→ Garnish

09 - Whipped cream
10 - Mini Oreo cookies

# Steps:

01 - Preheat the oven to 163°C. Line the bottom of a 23 cm springform pan with parchment paper.
02 - Combine crushed Oreos with melted butter and press firmly into the bottom of the pan to form an even crust. Set aside.
03 - In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix thoroughly until fully incorporated.
04 - Blend in sour cream and vanilla extract. Add eggs one at a time, mixing on low speed until just combined.
05 - Gently fold the roughly chopped Oreos into the batter using a spatula.
06 - Pour the batter over the prepared crust and smooth the surface. Bake for 50 to 60 minutes until the center is just set.
07 - Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
08 - Remove from the oven and chill in the refrigerator for at least 4 hours or overnight to firm up.
09 - Top with whipped cream and mini Oreo cookies before slicing and serving.

# Notes:

01 - Allowing the cheesecake to cool gradually in the oven prevents cracking.
02 - Chilling overnight enhances texture and flavor development.

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