Ingredients:

  • 36 whole Oreo Cookies (approx. 400 g)
  • 6 Tbsp Unsalted Butter, melted (85 g)
  • 4 (8-ounce) blocks Full-Fat Cream Cheese, room temperature (900 g)
  • 1 ¼ cups Granulated Sugar (250 g)
  • ½ cup Full-fat Sour Cream, room temperature (120 ml)
  • 4 Large Eggs, room temperature
  • 2 tsp Vanilla Extract (10 ml)
  • 1 Tbsp Cornstarch (8 g)
  • 12 Oreo Cookies, roughly chopped (130 g)
  • 1 cup Heavy Cream, chilled (240 ml)
  • 2 Tbsp Icing (Powdered) Sugar (25 g)
  • 2 Tbsp Extra Oreo Crumbles (30 g)

Instructions:

  1. Preheat the oven to 160°C / 325°F. Tightly wrap the base and sides of the 9-inch springform pan in two layers of heavy-duty foil to create a watertight seal.
  2. Set a large roasting pan on the bottom rack of the oven, ready for the water bath (bain-marie).
  3. Process the 36 whole Oreos (including the cream filling) in a food processor until fine crumbs form.
  4. Add the melted butter to the crumbs and pulse until combined and resembling wet sand.
  5. Firmly press the mixture into the bottom of the prepared springform pan. Chill the crust in the freezer for 15 minutes while preparing the filling.
  6. In a large bowl, beat the room-temperature cream cheese until smooth and lump-free (about 3 minutes). Scrape down the bowl frequently.
  7. Gradually beat in the granulated sugar and cornstarch until just incorporated.
  8. Mix in the sour cream and vanilla extract until smooth.
  9. Add the eggs one at a time, mixing on the lowest speed only until the yellow yolk disappears. Do not overmix, as excess air causes cracking.
  10. Gently fold in the 12 roughly chopped Oreos using a rubber spatula.
  11. Pour the filling mixture over the chilled crust. Carefully place the foil-wrapped springform pan inside the roasting pan on the oven rack.
  12. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
  13. Bake for 65–75 minutes. The edges should look set, but the centre (about 2 inches wide) should still have a slight wobble.
  14. Turn the oven off. Prop the oven door open slightly and allow the cheesecake to cool inside the oven for 1 hour. This slow cooling prevents sudden temperature changes.
  15. Remove the pan from the water bath (and remove the foil wrapping) and allow the cheesecake to cool completely at room temperature (about 1–2 hours).
  16. Once completely cooled, cover the cheesecake loosely and transfer it to the refrigerator to chill for at least 8 hours, or preferably overnight, to fully set.
  17. Run a thin, sharp knife around the edge of the chilled cheesecake before unclasping the springform side.
  18. Whip the heavy cream and icing sugar until stiff peaks form. Pipe or dollop the whipped cream onto the cheesecake and sprinkle with the remaining Oreo crumbles before serving.