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Heat oven at 325 degrees F. Butter the bottom and sides of a 9-inch spring form pan. Wrap foil around the bottom and sides of the pan to prevent any leaks.
In a medium mixing bowl, combine the cookie crumbs and melted butter. Evenly press the cookie crumb mixture in the bottom and about 1 1/2 inches up the sides of the pan.
In the bowl of a stand mixer on medium speed, beat the cream cheese until light and fluffy.
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.
Turn off the oven, prop the door open, and let the cheesecake sit for one hour.
Remove cheesecake from the oven and place on a wire cooling rack. When cool enough, place in the fridge overnight.
Garnish the cheesecake. Melt the chocolate chips with the coconut oil in a microwave-safe bowl in the microwave oven for 15 seconds at a time until melted. Drizzle over the top of the cheesecake.
Pipe the top of the cheesecake with whipped cream and sprinkle with the Oreo crumbs.
1 hours, 35 minutes