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Cookies and Cream Cheesecake - Creamy, Crunchy, Crowd-Pleasing

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Chocolate sandwich cookies (like Oreos) – about 36–40 total, divided for crust and filling
  • Unsalted butter – 6 tablespoons, melted
  • Cream cheese – 32 ounces (four 8-ounce blocks), room temperature
  • Granulated sugar – 1 cup
  • Sour cream – 1 cup, room temperature
  • Heavy cream – 1/2 cup, room temperature
  • Vanilla extract – 2 teaspoons
  • Large eggs – 4, room temperature
  • Salt – 1/4 teaspoon
  • Optional toppings: Extra crushed cookies, whipped cream, or a drizzle of chocolate sauce
  • Equipment: 9-inch springform pan, roasting pan for water bath, foil, mixer, and parchment (optional)

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment if you want easy release. Wrap the outside of the pan with two layers of heavy-duty foil to keep water out during the water bath.
  2. Make the crust: Crush 24 chocolate sandwich cookies into fine crumbs (a food processor is quickest). Stir in melted butter until it feels like wet sand. Press firmly into the bottom of the pan and slightly up the sides.
  3. Par-bake the crust: Bake the crust for 8–10 minutes. Remove and cool while you make the filling. Keep the oven at 325°F.
  4. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until super smooth, about 2 minutes. Scrape the bowl. Add sugar and salt and beat another minute until glossy and lump-free.
  5. Add the dairy and vanilla: Mix in sour cream, heavy cream, and vanilla until just combined. Don’t whip too much air into the batter—keep the mixer on low to medium-low once the base is smooth.
  6. Add the eggs: Beat in eggs one at a time on low speed, scraping the bowl after each addition. Stop mixing as soon as the last egg disappears into the batter.
  7. Fold in cookies: Roughly chop or crush 10–12 cookies. Fold them gently into the batter with a spatula so they don’t disintegrate. You want chunky bits and some crumbs.
  8. Assemble the water bath: Place the foil-wrapped pan in a large roasting pan. Pour the cheesecake batter onto the crust and smooth the top. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
  9. Bake: Bake for 60–75 minutes. The edges should be set, and the center should jiggle like Jell-O, not slosh. If it browns too fast, tent the top loosely with foil for the last 15 minutes.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit for 45–60 minutes. Remove from the water bath, take off the foil, and cool on a rack until barely warm.
  11. Chill fully: Run a knife around the edge to loosen, then cover and chill at least 6 hours, preferably overnight, until very cold and set.
  12. Finish and serve: Release the springform ring. Top with whipped cream, more crushed cookies, or a light chocolate drizzle. Slice with a hot, clean knife for neat edges.