Cookies and Cream Cheesecake

There are not many desserts as satisfying as a good bite of creamy, sweet, and tangy cheesecake. We have a few different recipes for different flavours of cheesecakes in our arsenal, but I think both of us consider this Cookies and Cream/Oreo Cheesecake our favourite.

Before you start, make sure to leave the packs of cream cheese and butter out of the fridge for a few hours, until completely softened.

If you have a stand mixer, this will be very easy. If you don`t have one, it will still be easy.

Preheat the oven to 350F.

Lightly grease a 9-inch springform (or 8-10 ramekins if you want to make individual cheesecakes) with butter.

In a food processor or blender, crumble 1 Cup of Graham Crackers and about 10 Oreos, then add ½ cup of unsalted butter (room temperature) and pulse a few times until the butter is incorporated. Pack it down evenly on the bottom of the greased springform or ramekins with your hands.

In a large bowl, whisk 2/3 cup of sugar and 2 eggs, then add 2 packs of cream cheese (it is very important that these are at room temperature), 1 cup of sour cream and 1 tsp of vanilla extract. Make sure there are no cream cheese clumps left, if you can`t get rid of a few, wait a few more minutes for the cream cheese to become warmer and then whisk again.

Fold in Cookies and Cream Chipits (or Oreo cookies crumbled into large pieces) and let it rest for a few minutes.

Pour the cream cheese mixture on top of the crust and lightly tap the pan onto the counter for it to even out.

Place the springform or ramekins in a baking dish larger than your container and put it in the oven. Carefully add water to the outside dish until it`s halfway the height of the cheesecake pan. Be careful not to let any water into the cheesecake.

Bake for 20-30 minutes in the pre-heated oven, until the temperature in the middle of the cheesecake reads 165-170F. Turn the oven off and slightly open the oven door. Let the cheesecake cool to room temperature completely while still in the oven (15-20 minutes) and then carefully remove it from the water. Place it in the fridge to fully cool before removing the sides.

To remove individual cheesecakes from the ramekins, use a clean knife that has been soaking in hot water to separate the sides fully and then lightly hit it upside down onto a plate or tray.

Garnish the cheesecake with Oreos, melted chocolate chips, fresh strawberries, toasted coconut or whatever else you wish. For a chocolate top, melt 1 cup of chocolate chips with 3 Tablespoons of milk in a microwave in 10 second intervals, mix after every interval until everything is melted and combined.

Cookies and Cream Cheesecake

Servings: 8-10

Time: 40 minutes + cooling time

Ingredients

2 packages Cream Cheese (8oz/226g)

1 Bag Cookies and Cream Chipits (Sub: 1 cup Oreos)

2 Eggs

2/3 Cup Sugar

1 Cup Sour Cream

1 tsp Vanilla Extract

1 Cup Graham Crackers

1 Cup Oreo Cookies (crumbled)

½ Cup Butter (Unsalted)

Step-by-Step

1.       Make the crust by adding (room temperature) Butter, Oreos and Graham Crackers to a food processor. Pack it down on the bottom of a buttered 9-inch springform pan or 8-10 ramekins.

2.       Whisk sugar and eggs, mix in (room temperature) cream cheese, vanilla and sour cream into it until fully combined and you can`t see cream cheese clumps.

3.       Fold in Cookies and Cream Chipits (or 1-2 cups of Oreo pieces). Let it sit for a couple of minutes before pouring it on top of the crust. Hit the springform lightly on the counter to even the mixture.

4.       Place the springform in a larger dish and put it in a 350F pre-heated oven. Add water to the outside dish (to half the height of the cheesecake pan) and bake for 20-30 minutes. The internal temperature should reach 165-170F.

5.       Turn the oven off, open the oven door slightly and let it cool to room temperature (15-20 minutes). Carefully remove the springform from the water and let it cool fully in the fridge before removing the sides. Garnish with melted chocolate chips.