Crush Oreos into the base and layer it with cream cheese to get a dessert like no other

There’s something magical about combining Oreos and cheesecake, isn’t there? This triple-layer Oreo cheesecake is a crowd-pleaser that I often whip up for family gatherings or when I need a little pick-me-up after a long week. The layers of creamy cheesecake, crunchy Oreo crust, and a decadent topping make it a dessert to remember. Plus, it’s surprisingly easy to make, even on a busy schedule!

This cheesecake is rich and indulgent, so it pairs beautifully with a light, fresh fruit salad or a simple green tea to balance out the sweetness. If you’re serving it at a party, consider adding a scoop of vanilla ice cream on the side for an extra treat. It’s also delightful with a cup of coffee for a cozy afternoon snack.

Servings: 12 servings

24 Oreo cookies, crushed
1/4 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/2 cup heavy cream
12 Oreo cookies, chopped

Preheat your oven to 325°F (163°C).

In a medium bowl, mix the crushed Oreos with melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and mix until well combined.

Add the eggs one at a time, beating well after each addition. Stir in the sour cream and heavy cream until the mixture is smooth.

Gently fold in the chopped Oreos.

Pour the cheesecake batter over the crust in the springform pan.

Bake for 50-60 minutes, or until the center is set and the edges are slightly golden.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.

Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

For a fun twist, try using different flavors of Oreos, like mint or peanut butter, to change up the taste. You can also add a layer of chocolate ganache on top for an extra layer of decadence. If you're short on time, consider making mini cheesecakes in a muffin tin for a quicker bake and easy portion control. Remember, cheesecakes can be made a day ahead, which is perfect for planning around a busy schedule!