Ingredients
Scale
- 36 Oreos (for crust) + 22 Oreos (for mixing in later)
- 2 tablespoons granulated sugar
- 1 and 1/2 cups granulated sugar (for filling)
- 1/4 cup + 2 tablespoons melted butter
- 3 large eggs
- 3/4 cup sour cream
- 1 tablespoon vanilla extract
Instructions
- Ensure cream cheese is softened for 3-4 hours or microwave on low until soft.
- Preheat oven to 325°F and grease a 9-inch springform pan.
- Blend 36 Oreos, salt, and sugar into fine crumbs, then mix in melted butter to create the crust.
- Press the mixture firmly into the prepared pan and bake for 12 minutes; let cool.
- Beat eggs in a bowl, then beat softened cream cheese until smooth. Mix in sour cream, sugar, vanilla, lemon juice, and salt.
- Fold in chopped Oreos, pour filling onto cooled crust, and smooth the top.
- Bake for 40 minutes with a pan of steaming water in the oven.
- Cool slowly in the oven, then refrigerate overnight before serving.
Notes
This cheesecake can be stored for up to two weeks in the refrigerator or frozen for several months. Top with fresh fruit, Nutella, or whipped cream before serving.
- Prep Time: 15 minutes
- Cook Time: 52 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg