Ingredients
Scale
- 24 Oreo cookies, divided (18 for crust, 6 for filling)
- 4 tablespoons unsalted butter, melted
- 16 ounces (450g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- 2 tablespoons red food coloring (or natural beet juice for a subtler color)
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour
Substitution tip: If you prefer a dairy-free version, you can swap cream cheese for a vegan alternative and use coconut cream instead of heavy cream, though the texture will be a touch different. For a gluten-free crust, use gluten-free sandwich cookies or crushed almonds mixed with butter.
Instructions
- Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Place 18 Oreo cookies in a food processor and pulse until finely crushed. If you don’t have a processor, place them in a zip-top bag and crush with a rolling pin.
- Mix the crushed Oreos with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of your prepared pan to form the crust. Set aside.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 3-4 minutes. This step reminds me of helping Nonna Rosa smooth out dough, feeling the texture with my hands and knowing when it’s just right.
- Add the granulated sugar and continue beating until combined.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This keeps the batter silky and prevents cracks during baking.
- Stir in the sour cream, heavy cream, vanilla extract, salt, and flour until just combined.
- Add the cocoa powder and red food coloring, folding gently to blend the color evenly throughout the batter.
- Roughly chop the remaining 6 Oreos and gently fold them into the batter, saving a few pieces for garnish if you like.
- Pour the batter over the prepared crust and smooth the top with a spatula.
- Bake in the preheated oven for about 55-65 minutes, or until the edges are set and the center slightly jiggles when you gently shake the pan.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour to cool gradually—this little step helps prevent cracks, a trick I learned while watching my mother Elena carefully nurse her cakes through the cooling process.
- Remove the cheesecake from the oven and allow it to cool completely on a wire rack before refrigerating for at least 4 hours, preferably overnight.
- Before serving, garnish with additional Oreo crumbs or whipped cream, if desired. I love involving my daughters in this step—they each have their own way of decorating, which makes every cheesecake uniquely ours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
