Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Ingredients Nutrition


  1. Mix Oreos and butter.
  2. Press them down in a greased 9inch spring form pan.
  3. In a large bowl, cream together remaining ingredients until well blended.
  4. Pour into spring-form pan.
  5. Break up 8 Oreos and drop on top of the batter.
  6. Bake for 45-60 minutes at 300 Deg F.
  7. Don't bake till it cracks.
  8. Cool to room temperature and chill in the refrigerator before removing pan.


Most Helpful

mmmm mmmm mmmm!!! soooo easy and soooo delicious. to be frank, when i read the ingredients i was sceptical because there are very few and it seemed too easy. but when i tasted it, gosh, it was rich and delicious. and definite 5-star recipe. just one thing, i read from the other reviewers that it wasen't sweet enough and to add 1/2 sugar. well, i did that, but next time i will follow the recipe as it, withouth the added 1/2 sugar, bause the oreo chunks inside the batter already make it sweeter. so, to sum up, i suggest to follow the recipe exactly as is, because it's wonderful. i will use the same batter recipe from now on for the regular cheesecake too. it's delicious, i'm repeating myself i know, but it is. yum. thank you so much for posting

Chef Amira June 05, 2011

So easy and My family loves it!!!! Make sure to put a pan of water in the bottom of your oven to prevent cracking!!!

alecia.hill February 25, 2010

Wow! this cheesecake came out amazing! It is very easy to make and the result was a moist, smooth cheesecake with lots of oreo flavor. As per previous reveiws I changed the recipe a bit as follows: 24 crushed cookies for the base, 16 oreo cookies in big chunks in the batter, and only 2 halved cookies on top for decoration. I also added 1/3 cup of sugar to the batter and it was just right. Next time I'll try 1/4 cup, in case less is also OK. Also I will try to reduce the butter for the base since mine was a bit too moist. And since cream cheese is not readily available where I live (Paris, France) I used a mixture of half ricotta + half mascarpone. My cheesecake baked 70 minutes and it was still ok (40 mins just wouldn't have been enough), though a bit browned on top. The foil handles were also a very good idea as taking it out of the tin without them would have been a catastrophe. I will definitely be making this again!! Thanks Charishma. PS- please take a look at my rating critera - 4 stars is really very good!

ChefEmma July 02, 2009

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