Ingredients:

  • 200g (7 ounces) chocolate sandwich cookies, such as Oreos, filling removed
  • 6 tablespoons (85g / 3 ounces) unsalted butter, melted
  • 900g (32 ounces) cream cheese, softened to room temperature
  • 1 1/4 cups (250g / 8.8 ounces) granulated sugar
  • 1/4 cup (30g / 1 ounce) all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 1/2 cup (120ml / 4 fluid ounces) sour cream, at room temperature
  • 100g (3.5 ounces) chocolate sandwich cookies, coarsely crushed

Instructions:

  1. Combine cookie crumbs and melted butter. Press firmly into the bottom of the springform pan. Chill for at least 30 minutes.
  2. Beat cream cheese until smooth. Gradually add sugar and flour, then vanilla and salt. Mix until combined.
  3. Beat in eggs one at a time, mixing until just combined after each addition. Stir in the sour cream. Do not overmix.
  4. Pour half of the cheesecake batter over the chilled cookie crust. Sprinkle half of the crushed cookies over the batter. Pour the remaining batter over the cookies, then sprinkle the remaining crushed cookies on top. Use a knife or skewer to gently swirl the cookies into the batter.
  5. Wrap the bottom of the springform pan with aluminum foil if using a water bath. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (if using a water bath; otherwise, skip this step). Bake in a preheated oven until the edges are set, but the center is still slightly jiggly.
  6. Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and let cool completely on a wire rack. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
  7. Carefully remove the cheesecake from the springform pan. Serve chilled.