Three-Layer Oreo® Cheesecake

Name: Three-Layer Oreo® Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 375 min
Ingredients: 2 (14 ounce) packages chocolate sandwich cookies (such as Oreo®); 0.25 cup unsalted butter, melted; 4 (8 ounce) packages cream cheese, softened; 1 cup white sugar; 1 teaspoon vanilla extract; 1 cup sour cream; 4 large eggs; 4 (1 ounce) squares semi-sweet chocolate, melted

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A decadent triple-layer cheesecake with an Oreo® crust, a layer of Oreo® cheesecake, a layer of chocolate cheesecake, and a layer of plain cheesecake on top. Decorate with whipped cream and mini Oreos® or a dusting of Oreo® crumbs. Guaranteed to impress all cheesecake fans.

Recipe by Emily

Published on January 23, 2016

1

Prep Time:

30 mins

Cook Time:

45 mins

Additional Time:

5 hrs

Total Time:

6 hrs 15 mins

Servings:

18

Yield:

1 9-inch cheesecake

Jump to Nutrition Facts

Ingredients

2 (14 ounce) packages chocolate sandwich cookies (such as Oreo®)
¼ cup unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 cup sour cream
4 large eggs
4 (1 ounce) squares semi-sweet chocolate, melted

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Place 30 whole cookies in a food processor; process until finely ground. Crush 16 cookies into a bowl. Reserve any remaining cookies for another use.
Stir ground cookies and melted butter together until well combined. Press into a 10-inch springform pan.
Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until well blended. Mix in sour cream. Add eggs, one at a time, mixing after each until just blended. Remove 1/2 of the batter to another bowl and stir in 16 crushed cookies until well combined. Pour cookie batter onto the crust.
Divide remaining batter into 2 parts. Stir melted chocolate into one part; pour on top of the cookie batter. Top with remaining plain batter.
Bake in the preheated oven until the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

Nutrition Facts (per serving)

520	Calories
34g	Fat
48g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 18
Calories 520
% Daily Value *
Total Fat 34g	44%
Saturated Fat 17g	87%
Cholesterol 109mg	36%
Sodium 383mg	17%
Total Carbohydrate 48g	18%
Dietary Fiber 2g	6%
Total Sugars 32g
Protein 8g
Vitamin C 0mg	1%
Calcium 71mg	5%
Iron 3mg	16%
Potassium 176mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.