Ingredients
Method
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the Oreo cookie crumbs and melted butter. Stir until fully mixed, then press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the oven for about 10 minutes, then let it cool.
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth. Add sour cream and vanilla extract, then beat until well combined. Incorporate eggs one at a time until just mixed.
Baking
- Pour the cheesecake filling over the cooled crust.
- Bake for about 60-70 minutes, or until the edges are set and the center has a slight jiggle.
Cooling
- Cool the cheesecake at room temperature for an hour, then refrigerate it for at least 4 hours, preferably overnight.
Cookie Dough Topping
- In a bowl, cream together softened butter and brown sugar. Stir in heat-treated flour, salt, and milk until you have a nice dough. Fold in mini chocolate chips.
- Spread the cookie dough topping on the chilled cheesecake.
Serving
- Top with whipped cream and additional cookie crumbs for decoration.
- Cut a slice, serve it up, and enjoy!
Notes
Don't skip the cooling time; otherwise, the cheesecake may not hold its shape. You can also replace some of the Oreos with different cookies to get creative with flavors!
