Oreo Ripple Cheesecake
Author: 
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 8-10
 
Originally published in my column in Ami/Whisk magazine.
Ingredients
For the crust:
  • 1 ½ cups oreo crumbs
  • 3 Tablespoons melted butter or margarine, melted
For the filling:
  • 3 (8 oz) containers cream cheese, unwhipped
  • 1 cup sour cream
  • 4 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons flour
  • 1 ½ cups oreo crumbs
Instructions
To make the crust:
  1. Combine oreo crumbs and butter or margarine in a small bowl. It will form coarse crumbs. Press the crumbs into the bottom and up the side of a 9 inch springform pan. Press around the edge with the bottom of a measuring glass to smooth it out.
  2. Place the pan in the freezer to firm up while you prepare the cheese mixture.
  3. Preheat oven to 350.
To make the filling:
  1. In a large bowl with a handheld mixer, or in the bowl of an electric mixer, combine all ingredients except the oreo crumbs until smooth. Do not overmix.
  2. Remove ¾ cup of the batter and mix it with the oreo crumbs. It should form a wet mixture.
  3. Pour about half of the batter into the prepared springform pan. Drop spoonfuls of the oreo mixture over the cheesecake. Try to cover as much of the pie as possible.
  4. Pour the remaining batter over the oreo mixture.
  5. Bake the cheesecake at 350 for 55 minutes. Turn the oven off and let it cool in the oven for about an hour to help prevent cracks.
  6. Allow the cheesecake to cool completely before serving.
Optional garnish: top with whipped cream and halved cookies.
Recipe by Overtime Cook at https://overtimecook.com/2014/07/30/oreo-ripple-cheesecake/