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Enjoy a rich, creamy, Oreo-filled cheesecake! Preparation: 30 minutes Cooking: 1 hour 10 minutes Cool Time: 7 hours Total: 8 hours 40 minutes Serves: 14 People Ingredients For Crust: 20 Oreo cookies 5 tbsp butter melted For Filling: 24 oz cream cheese softened 1 cup granulated sugar 1 cup sour cream or plain full-fat yogurt 1 tbsp vanilla extract 3 eggs large 18 Oreo cookies crumbled whipped cream for topping, optional Instructions Crust: Adjust the oven rack to the lower third position and preheat oven to 350 degrees F. Place a 9-inch springform in the center of a large sheet of heavy-duty 18×18-inch aluminum foil. Carefully wrap foil around sides of cheesecake pan, spray inside with non-stick spray. In a food processor or blender, pulse 20 Oreos to fine crumbs. In a medium mixing bowl, stir together the Oreo crumbs and melted butter until well combined. Press mixture into an even layer in bottom of prepared springform pan. Bake in preheated oven for 9 to 10 minutes then allow to cool as you prepare the filling. Filling: In a mixing bowl, using a hand-held electric mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar until smooth and creamy. Add in the sour cream or yogurt and the vanilla and mix well. Add eggs one at a time and mix on low speed just until combined. Gently fold in 13 crumbled Oreo cookies. Do not over-mix. Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place in the oven. Fill the roasting pan up with hot water until the water level comes about halfway up the outside of the cheesecake pan. Bake in preheated oven for 50 to 60 minutes, or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake rest in the oven for 1 hour. Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. Loosen the cheesecake from the rim of the pan and remove the rim. Top with whipped cream, crumble remaining 5 Oreos and sprinkle over cheesecake. Cut into slices and serve chilled. Recipe Notes  To store, cover the cheesecake and store in refrigerator for up to 4 days. When wrapping the cheesecake pan with foil, be careful not to create any holes in the foil, since the whole purpose of the foil is to prevent water from leaking into the cheesecake. So if it tears, water will leak in through the separation in the bottom of the pan.  Nutrition Calories: 456.55kcal Fat: 31.11g Saturated Fat: 16.00g Trans Fat: 0.21g Monounsaturated Fat: 9.45g Polyunsaturated Fat: 2.33g Carbohydrates: 40.05g Fiber: 0.94g Sugar: 29.69g Protein: 6.12g Cholesterol: 107.18mg Sodium: 325.35mg Calcium: 79.16mg Potassium: 182.04mg Iron: 4.34mg Vitamin A: 256.54µg Vitamin C: 0.15mg Share: Copy facebookIconDesc Logo Share recipe using facebookIconDesc Twitter Logo Share recipe using Twitter Whatsapp Logo Share recipe using Whatsapp Pinterest Logo Share recipe using Pinterest Advertisement CONTINUE READING BELOW Chat Bubble Icon Share your own special recipe Submit Your Own Recipe Have your own special recipe to share? Submit Your Recipe Today! 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