Total Time
1hr 35mins
Prep 25 mins
Cook 1 hr 10 mins

Another one from the Montreal Gazette. I made a cheesecake a few months ago, with an oreo base, but not the same one as this. This is slightly different.

Ingredients Nutrition


  1. Preheat oven to 325 degrees F, if using a silver 9 inch springform pan or 300 degrees if using a dark, nonstick springform pan.
  2. Crush 30 of the oreo cookies in a sealable plastic bag, and flatten the bag to remove the air. You can also pulse them in a food processor. Then place the cookies in a bowl and mix them with the melted butter. Press firmly in the bottom of the pan.
  3. In a large bowl, with an electric mixer, beat the cream cheese, vanilla and sugar until well blended. Add sour cream, and mix well again.
  4. Gradually add eggs, beating justuntil blended. Chop or crush the remaining 18 cookies. Gently stir in 1 1/2 cups of the cookies into cream cheese batter.
  5. Pour batter over crust, and sprinkle with the remaining chopped cookies.
  6. Bake for 1 hour and 10 minutes or until center is almost set. Cool, then refrigerate for 3 hours or overnight.