The Cheesecake Factory's Oreo Cheesecake Recipe

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Crust: Combine the melted butter with Oreo crumbs and press in a 9-inch spring pan and 1 1/2″ up the sides. Set crust aside. Be sure to leave in Oreo filling when crushing the Oreos. Filling: Preheat oven to 325 degrees. Beat cream cheese until smooth and fluffy. Add the ½ stick of melted butter.

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First, make the Oreo crust for the Oreo cheesecake. Take a mixing bowl and add the Oreo crumbs and the melted butter. Mix them with a spatula. Then, transfer the crumb mixture into the 9-inch springform pan and press it to the bottom of it. Also, cover about 1 ½ inches of the sides of the pan.

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Gently fold the crushed Oreos into the batter with a spatula. Bake: Pour the filling into the spring-form pan and smooth the top with an off-set spatula. Insert the spring-form pan into a 10" cake pan and place the cake pan into the water bath. Bake for 1 hour. (Water level should cover half the depth of the cake pan.

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Instructions. Preheat the oven to 325 F. In a high speed food processor, add the oreo cookies. Pulse until fine crumbs form. Pour in the butter, then pulse again to mix until the crumbs look like wet sand. Press the crumb mixture into the bottom of a 9" spring form pan; set aside.

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Preheat oven t0 350 degrees. Lightly grease an 8-10 inch springform or round pan. Line the bottom of the pan with parchment paper. In a bowl, blend together the finely ground crushed Oreos, baking powder, cream cheese and heavy whipping cream until smooth. Pour into the pan.

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Step 1 Preheat oven to 325°. Line an 8" springform pan with parchment paper and grease with cooking spray. In a large bowl using a hand mixer, beat cream cheese until smooth. Add sugar and beat.

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Make the Filling & Assemble Cheesecake. Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks.

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Combine: Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds. Add the rest of the ingredients: Add eggs and vanilla and whisk on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.

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Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined. In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white.

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Continue mixing and add sugar slowly, making sure it is a smooth batter. Add the eggs one at a time. Add the vanilla, salt, flour and cream cheese mixture in the bowl and continue beating until it is smooth without any lumps. Add the sour cream and continue to beat. Stop mixing and add your crushed Oreos to the batter.

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Turn the mixer off and, using a rubber spatula, fold 3/4 of the chopped Oreo cookies into the batter. Pour filling into prepared crust and spread evenly. Sprinkle the top with remaining Oreo cookies. Place the cheesecake pan into a large, deep pan. Fill the pan up with 2 inches of hot water.

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Beat the cream cheese and sugar for about 5 minutes. Stop the mixer and scrape down the sides about every minute to make sure the mixer is creamy and lump-free. Next, add the eggs one at a time. Beat each egg fully into the batter, stop the mixer, and scrape down the sides each time before adding the next egg.

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Add the sugar a bit at a time until mixed in. Beat the eggs in one at a time until well-blended after each addition. Add in the vanilla, flour, and salt and mix to combine. Add the sour cream and beat. Stir in the chopped Oreo cookies. Pour the batter into the prepared pan and bake for 60-75 minutes until almost set.

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Add melted butter; mix well. Press mixture firmly onto bottom of a 9-inch springform pan. Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended. Beat in eggs, 1 at a time, until just blended. Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter.

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Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well. Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.

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How to Make Oreo Cheesecake. Butter and flour the sides of a 9" spring form pan. Line the bottom of the pan completely with heavy-duty foil so no water can leak into the pan from the water bath. Set aside. Locate another pan that is larger than the springform pan and in which the springform pan sits flat.