Ingredients
Scale
- 24 Oreo cookies, divided
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons red food coloring
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a food processor, pulse 16 Oreo cookies into fine crumbs. Mix crumbs with melted butter and press into the bottom of a 9-inch springform pan to create the crust.
- Step 2: Bake crust for 10 minutes. Remove from oven and let cool slightly.
- Step 3: In a large bowl, beat cream cheese and sugar until smooth and creamy. Mix in vanilla extract, then beat in eggs one at a time, followed by the sour cream and red food coloring.
- Step 4: Roughly chop the remaining 8 Oreo cookies and gently fold them into the cheesecake batter.
- Step 5: Pour the cheesecake batter over the cooled crust. Bake for 50-60 minutes, or until the center is just slightly wobbly.
- Step 6: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- To prevent cracking, place a pan of water on the lower rack of the oven while baking.
- For the best flavor, let the cheesecake sit at room temperature for about 15-20 minutes before slicing and serving.
- Store leftovers tightly wrapped in the refrigerator for up to 3 days; freezing is not recommended.
- Gently tap the springform pan on the counter before baking to release any trapped air bubbles in the batter for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American