Tons of Oreo cookies in a creamy, cheesy batter, topped with a rich Cookies and Cream Ganache and voluptuous swirls of light and airy whipped cream, this Cookies ‘N Cream Oreo Cheesecake is any Oreo cookie and cheesecake lovers dream come true!

This totally heavenly creation I made for my daughter’s birthday last week, at her request. Ever since I’d made my Cookies and Cream Cheesecake Bars, she’d been telling me that she would love to see them made into a cake version for her next birthday.

I was more than happy to oblige; after all, the bars had been so amazingly good! Well, let me tell you, the cake was even better!

I used the exact same recipe for the crust, and didn’t change a thing to the cheese batter either — although of course I did have to adjust cooking times and method — but then I decided to top the cake with a thick layer of the richest, most decadent Cookies ‘N Cream ganache. As if the cake itself wasn’t decadent enough.

And then, for the fishing touch, I crowned the whole thing with very generous swirls of Chantilly Whipped Cream and then topped each fluffy mound of airy goodness with a whole Oreo cookie.

I’m telling you, this Cookies ‘N Cream Oreo Cheesecake is what dreams are made of. It tastes like a bite of pure heaven, like a beautiful cloud on a perfect summer day… If you are a lover of Oreo and everything cheesecake, then you are about to meet your ultimate favorite cake… one that you will remember — and crave — for the rest of your life!

STEP-BY-STEP INSTRUCTIONS & PICTURES

---

FOR THE CRUST

Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.

Place the Oreo cookies and melted butter in the bowl of your food processor;

Process until reduced to fine crumbs.

Press the mixture firmly at the bottom and about 3/4 of the way up the side of the prepared pan and set aside. As always, I strongly recommend using a flat bottomed object, such as a glass, to do this. It makes the job SO much easier and also has the benefit of keeping your hands clean!

---

FOR THE CHEESECAKE FILLING

Preheat your oven to 350°F and bring about 4 cups of water to the boil; you’ll be using it later to make a bain-marie for your cake.

In the bowl of your food processor (no need to rinse it, really), combine the cream cheese, sour cream, granulated sugar, vanilla extract, lemon extract and salt. Process until the mixture is super smooth and creamy, about 3 minutes. Stop the motor to scrape the sides once or twice during the process to make sure that every last bit gets incorporated.

Add the eggs and corn starch and resume beating until well incorporated, about 30 seconds. Again, scrape the bowl a few times to make sure the cream cheese gets evenly combined.

While the motor is running, pour the melted white chocolate through the feeding tube and mix until it gets fully incorporated, about 30 seconds.

Pulse in the Oreo cookies, until they are just combined, no more. You still want there to be tiny pieces of cookies in the batter.

Place the prepared pan over a piece of aluminum foil and fold the foil over the pan so its exterior is completely covered; this will prevent water from seeping into the pan. Now place this rig into a broiler pan and pour the cheesecake batter over the prepared crust.

Spread the batter evenly, all the way to the edge.

Next, delicately pour enough boiling water into the broiler pan so it goes up about 3/4 of the way up the side of the broiler pan. Place that rig onto the middle rack of your oven and bake your cake for 25 minutes at 350°F. Then, decrease the temperature to 250°F and continue baking your cake for a further 60 minutes, or until the cake appears set with the center still slightly jiggly.

Turn off the oven and crack the door open about an inch. Leave the cake in the oven, undisturbed, for at least 1 hour, until it’s cool enough to be handled with your bare hands, and then slide it out of the oven.

When the cheesecake is completely cooled, run a thin spatula or knife around the rim and refrigerate uncovered for at least 6 hours, but preferably overnight.

---

FOR THE COOKIES AND CREAM GANACHE

Once your cake is completely chilled, take it out of the fridge but don’t remove it from the pan.

In a small mixing bowl, combine the white chocolate and whipping cream and place that in the microwave for 30 seconds. Allow to rest for 30 seconds and then stir for 30 seconds. If there are still lumps of unmelted chocolate, repeat the process but for 20 seconds this time, and continue doing that until the chocolate is completely melted but not hot, and the ganache is well combined.

Throw in the chopped Oreo cookies…

Stir well…

and then pour the ganache over the cake.

Spread the ganache evenly all the way to the egde and place the cake back in the refrigerator for about 15 minutes, until the ganache is set.

---

THE FINISHING TOUCH

While the ganache is setting, make the Chantilly Whipped Cream. You’ll need about 2 cups of it to garnish your cake, so you’ll have to double the recipe from the post.

Carefully remove the ring from around the cheesecake and place it on a cake plate or stand.

Put the whipped cream in a pastry bag bag equipped with a medium open star tip and pipe 12 generous swirls around the top of the cake and 1 in the center. Push a whole Oreo cookie into each swirl.

All that’s left to do now is keep your cake refrigerated until ready to serve!

Oh! And enjoy the moment of pure bliss that’s about to come your way…