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Hello, welcome to our recipe blog. Here you can get an overview on how to make very tasty COOKIES AND CREAM CHEESECAKE RECIPE recipes. The manufacturing procedure is really easy, you just need to comply with the methods that we have written on this web page. The adhering to are the phases of exactly how to cook COOKIES AND CREAM CHEESECAKE RECIPE. Please follow the instructions well.

I’ve had one of those weeks where almost everything I’ve made has been a bust.  I had a lemon bundt cake come out way too dry. I tried a marshmallow – candy bar recipe on a graham cracker that was way too hard and chewy. I also tried making lemon cheesecake bars in which the lemon filling oozed underneath the crust.  Talk about frustrating.

Needless to say, I decided to switch over to a cheesecake recipe.  The thought of making a cheesecake last year really intimidated me, but they are actually quite easy to make. A little time consuming, but pretty much fail-proof if you follow the directions correctly.  The first secret: make sure you bake your cheesecake in a water bath. It will ensure even baking and prevent cracks. The second secret: make sure all your ingredients are room temperature.

To make this recipe, you start off with the classic cheesecake recipe.  Instead of using a graham cracker crust, you will use an Oreo cookie crust.  Place 24 cookies into food processor and blend until finely crushed. Add the crumbs into a medium sized bowl with melted butter and gently toss the crumbs with a fork until ingredients are moistened.

Press the cookie crumb mixture into the bottom and partially up the sides of a nine-inch springform pan. Use the bottom of a measuring cup to press the crumbs into the pan.


  • 24 Oreo cookies, finely crushed
  • 4 tbsp unsalted butter, melted

Cream Cheese Filling:

  • 3 8 oz packages of cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temp
  • 2 tsp vanilla extract
  • 12 -15 Oreo cookies, quartered

Whip Cream:

  • 1 1/2 cups heavy whipping cream
  • 3 – 4 tbsp powdered sugar

For the Crust:

  1. Preheat oven to 350 degrees F. Double wrap outside of 9-inch springform pan with aluminum foil or secure with slow cooker liner.
  2. Place Oreo cookies in food processor until finely crushed.
  3. ………………………………

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