Ingredients
- For the Crust:
- 2 cups chocolate sandwich cookies (Oreos, about 24 cookies)
- 4 tablespoons butter, melted
- 2 tablespoons brown sugar (for a richer flavor)
- For the Cheesecake:
- 3 (8 oz each) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- ¾ teaspoon vanilla extract (or 1 teaspoon for a more pronounced flavor)
- 1 tablespoon lemon juice (optional, for added tang)
- For the Sour Cream Topping:
- 2 cups sour cream
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
- Optional: 1 tablespoon heavy cream (for a smoother, creamier texture)
Instructions
- Prepare the Crust: Preheat your oven to 350ºF (175ºC). Place the chocolate cookies in a food processor and pulse until they form fine crumbs. Add the melted butter and brown sugar to the crumbs, then pulse a few times until well combined. Press the mixture into the bottom of a 9-inch springform pan, using the back of a measuring cup to pack it tightly and push it up the sides of the pan about 1 inch. Place the pan on a baking sheet and bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you prepare the cheesecake.
- Make the Cheesecake: In the bowl of a mixer, beat the cream cheese until smooth and creamy. Gradually add the sugar, scraping the bowl as needed to ensure even mixing. Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl after each addition. Stir in the vanilla extract and lemon juice (if using) for extra brightness. Pour the cheesecake mixture into the prepared crust and smooth the top with a spatula. Bake the cheesecake for about 50 minutes, or until the edges are set and the center is slightly wobbly.
- Prepare the Sour Cream Topping: While the cheesecake is baking, mix the sour cream, sugar, and vanilla extract in a bowl. If you want a smoother topping, you can add 1 tablespoon of heavy cream to the mixture for extra richness.
- Top and Finish Baking: Once the cheesecake is done, remove it from the oven and increase the oven temperature to 500ºF (260ºC). Spread the sour cream topping evenly over the top of the cheesecake. Return the cheesecake to the oven and bake for an additional 5 minutes. Turn off the oven and leave the door slightly ajar to allow the cheesecake to cool slowly.
- Cool and Refrigerate: Let the cheesecake come to room temperature in the oven with the door ajar. Once it has cooled to room temperature, cover and refrigerate the cheesecake for at least 6 hours, or preferably overnight, for the best texture and flavor.
- Serve: Once the cheesecake is fully chilled, remove it from the springform pan and transfer to a serving platter. Top with your favorite cheesecake toppings like fresh berries, caramel sauce, or chocolate shavings for an extra indulgent treat.
Notes
- Crust Variations: For a different flavor, use graham cracker crumbs or a chocolate graham cracker crust instead of the sandwich cookies.
- Flavor Twist: Add a teaspoon of cinnamon to the crust for a warm spice note that pairs perfectly with the creamy filling.
- Toppings: Try topping with whipped cream, chopped nuts, or a drizzle of fruit sauce for a personalized touch.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 27g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
