Servings : 8
For the cookie base:
1 ½ cups (150g) crushed oreo cookies
3 Tbs (45g) butter, melted
For the cheesecake:
2 pounds (900g) cream cheese, at room tº
1/4 cup (60g) sour cream, at room t°
1 ¼ cups (250g) sugar
4 large eggs (room tº)
1 teaspoon vanilla extract
¼ cup cream (you can use heavy, double or whipping cream)
9-10 Oreo cookies (cut into small pieces)
For the ganache:
¼ cup cream
2 oz (60g) semisweet chocolate
- Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around sides of the pan. This makes it a snap to unmold.
- Melt butter. Add ground cookies and mix with a spoon. Or mix directly in the processor if you used it to grind the cookies.
- Put the mixture in prepared pan and press firmly onto the bottom. Bake it for 10 minutes and reserve until the filling is ready, or refrigerate while making the filling (without baking). I like to bake it because it firms up the base. But both ways work.
- Visit The Best Oreo Cheesecake Recipe @ vintagekitchennotes.com for full instructions.