Double-Decker OREO Cheesecake

Double-Decker OREO Cheesecake

Prep time25 min
Total time5hr 40min
ServingsMakes 16 servings, 1 piece (126 g) each.
  • 36 Oreo Cookies, divided
  • ¼ 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
  • 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
  • Note
    You will need 2 pkg. (270 g each) Oreo Cookies to get the 36 cookies needed to prepare this recipe.
  • Substitute
    Prepare using non-hydrogenated margarine, light brick cream cheese and low-fat sour cream.
  • Make Ahead
    Wrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 33g 
   Saturated 18g 
Cholesterol 120mg 
Sodium 400mg 
Carbohydrate 39g 
   Dietary fiber 1g 
   Sugars 20g 
Protein 8g 
Calcium7 %DV
Iron8 %DV
Potassium4 %DV

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