This cheesecake is one of my most beloved recipes, and one reason may be because it’s so big, making it a huge crowd-pleaser. I’ve used Oreos two ways here—crushed to create the crust, and mixed into the cream cheese filling. And maybe the best part? No baking! All you need to do is assemble everything in the pan and chill it for at least 8 hours before serving.
Makes 12 servings
1 To make the cheesecake base: In a medium bowl, combine the cookie crumbs and the melted butter and mix well. Press the mixture over the bottom of a 9-inch springform pan. Refrigerate for 30 minutes to set.
2 To make the cheesecake filling: Using a stand mixer fitted with the paddle attachment, or a handheld electric mixer, beat the cream cheese, sugar, and vanilla on high speed until smooth and free of lumps, approximately 3 to 5 minutes. Run a spatula under the mix to make sure there are no cream cheese lumps.
3 Pour in the cream and beat until the mixture becomes very thick.
4 Gently fold in the crushed cookies.
5 Pour the cheesecake filling over the crust. Tap the pan on the countertop to level the filling and release any air bubbles.
6 Pour a thick layer of chocolate ganache over the surface of the cheesecake in the pan.
7 Refrigerate for at least 8 hours to set, or preferably overnight for best results.
8 Store in the refrigerator, covered, for up to 4 days.
Note
Remove the creme center from the Oreos before you crush them—you only need the cookies themselves. Alternatively, you could substitute another brand of chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers.