My Favorite Oreo Cookie Cheesecake


Cookies and Cream, Yum! What’s not to love? I know, this is nothing new to the culinary world. But…. this is too good not to share.

As I was going through some notebooks full of old recipes, I came across this beauty. A rich and creamy New York style cheesecake loaded with big chunks of Oreo Cookies.

I found this recipe many moons ago in a Sunset magazine. The date on the page is 1987. Yep, 1987, that’s not a typo.

oreo 2

Cookies and cream were all the rage back then and still are to this day.

This Cake uses an entire 1 1/2 pound package of Oreo cookies. Half for the crust and the other half broken up and cooked into the filling.


It is absolutely decadent and worth every calorie. Hey, I just read an article today that said chocolate cake for breakfast is good for you. I think this one counts, right?

Anyway, it doesn’t matter if you have cake for dessert or breakfast, just eat cake!

Chocolate Cookie Cheesecake

  • 1 package (1 1/2 lb) chocolate sandwich cookies
  • 1/3 cup butter, melted
  • 4  8-ounce packages cream cheese, cut into chunks
  • 1 cup sugar
  • 1/3 cup heavy whipping cream
  • 6 large eggs
  • 2 tablespoons all purpose flour
  • 2 teaspoons vanilla

In a food processor, whirl 1/2 package of the sandwich cookies, including filling, until they form fine crumbs. mix in butter.

Press crumb mixture into the bottom of a 9 inch springform pan ans about 1/2 inch up the sides. Chill crust to firm. About 20 minutes.

In the bowl of electric mixer beat the cream cheese, sugar and whipping cream at medium speed until smooth and creamy. Add eggs, flour and vanilla and beat again to blend.

Pour 1/2 of the cream cheese mixture into the chilled crust. Break the remaining cookies in half and scatter over cream cheese mixture, overlapping if necessary to use up all of the cookies. Pour remaining cream cheese mixture over cookies.

Bake in a 300 degree oven for about 1 hour and 20 minutes. until golden on top and and cake only jiggles slightly when shaken.

Remove from oven and cool on a rack. cover and chill and until cold. at least 4 hours. Overnight is better.

Before serving, run a knife between the cake and the pan sides. remove rim of pan and cut cheesecake into slender wedges to serve.

Makes 12-16 servings



My Favorite Cheesecake


Oh how I love a good cheesecake! I have tried many a cheesecake out there, some great, some good and some not so good.  Some are kind of dense and dry others too light and fluffy.  Some have crust and some don’t.  To me the perfect cheesecake has to have a good crust, must be fairly dense but also smooth and creamy and have a perfect balance of flavors.

I have had this recipe for as long as I can remember. I think that I got it from my mom, who got it from a coworker about 30 years ago. I am not sure who created the original recipe but it has always been my most favorite.

I have tried other recipes out there but they are never quite as good. It has a crunchy, nutty crust and is dense but also smooth and creamy with the perfect balance of flavors. It is perfect plain and even better with a fruit topping. The hint of lemon in this cheesecake is perfect with a cooked berry topping like blueberry or blackberry. Sometimes I just serve it with fresh sliced strawberries tossed with a bit of sugar.




  • 2 cups graham cracker crumbs
  • 1/2 cup finely ground walnuts
  • 4 tablespoons sugar
  • 1-1/2 teaspoons grated lemon rind
  • 3/4 cup melted butter


  • 3- 8 ounce packages cream cheese
  • 1 cup sugar
  • 1-1/2 teaspoons vanilla
  • 4 teaspoons lemon juice
  • 2 teaspoons grated lemon rind
  • 4 eggs


  • 1 pint of ice cold sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla

Crust- combine all ingredients with a fork, then line the bottom and part way up the side of spring-form pan with crumb mixture. Bake in 350 degree oven for 10 minutes.

Filling- beat cream cheese on medium speed until creamy, gradually adding sugar. Then add vanilla, lemon juice and lemon rind and blend well. Slowly add eggs one at a time, mixing well after each addition. Beat at medium speed 10 minutes (no less) until fluffy. Pour filling into crust lined pan and bake at 300 degrees for 1-1/2 hours. Check occasionally during the last half hour to see if it is set and no longer runny. when it it no longer runny is done. Leave oven door open while making the topping.

Topping- combine sour cream, sugar and vanilla, whip for 10 minutes at high speed, until foamy. Put on top of baked cheesecake and bake at 250 degrees for ten minutes. Turn off oven and let cake sit in the oven with the door open for 1 to 2 hours. Chills thoroughly before serving.