Double-Decker OREO Cheesecake

33  Ratings
  • 25 min prep
  • 5 hr 40 min total
  • Makes 24 servings, 1/24 recipe (84 g) each.


Double-Decker OREO Cheesecake Recipe

Ingredients

  • 36 Oreo Cookies, divided
  • 1/4 cup butter, melted
  • 4 pkg. (250 g each) brick cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup sour cream
  • 4 eggs
  • 4 oz. semi-sweet baking chocolate, melted

Instructions

  • Heat  oven to 325ºF.
  • Process  30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch pan.
  • Beat  cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.
  • Bake  45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.

Recipe Tips

NoteYou will need 1-1/3 pkg. (300 g each) Oreo Cookies to get the 36 cookies needed to prepare this recipe.

SubstitutePrepare using 30% Less Fat Oreo Cookies, light brick cream cheese and low-fat sour cream.

Make AheadWrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving.

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Nutrition Information

Makes 24 servings, 1/24 recipe (84 g) each.

Nutrition per serving:

    • Calories 300 
    • Total fat 22 g
    • Saturated fat 13 g
    • Cholesterol 90 mg
    • Sodium 270 mg
    • Carbohydrate 23 g
    • Dietary fiber n/a
    • Total sugars n/a
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 15 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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