Ingredients
Scale
Chocolate Cookie Crust
- 28 chocolate sandwich cookies, cream filling included, finely crushed
- 5 tablespoons (70 g) unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 small pinch fine salt
Cookies & Cream Cheesecake Filling
- 32 oz (907 g) full-fat block cream cheese, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) full-fat sour cream, room temperature
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine salt
- 1 cup roughly crushed chocolate sandwich cookies
Cookie Cream Topping
- 8 oz (226 g) full-fat block cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 3/4 cup (180 ml) cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/2 cup finely crushed chocolate sandwich cookies
Decoration
- 1 1/2 cups whipped cream
- Chocolate sandwich cookie halves
- Extra finely crushed chocolate sandwich cookies
- Small white chocolate pieces
Instructions
- Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan. Line the bottom with parchment paper if desired.
- Wrap the outside of the springform pan securely with two layers of heavy-duty aluminum foil to help keep water from entering during the water bath.
- Finely crush 28 chocolate sandwich cookies, including their cream filling. Mix with melted butter, sugar, and salt until the crumbs resemble damp sand.
- Transfer the mixture to the pan. Press it firmly and evenly over the bottom using the flat base of a measuring cup.
- Bake the crust for 8–10 minutes. Remove from the oven and let it cool slightly while preparing the filling. Keep the oven at 325°F.
- Beat the room-temperature cream cheese on low to medium-low speed until smooth. Add the granulated sugar and salt and mix just until combined.
- Add the sour cream and vanilla. Mix on low speed until smooth, scraping the sides and bottom of the bowl as needed.
- Add the eggs one at a time, mixing on low only until each egg disappears into the batter. Do not beat the batter aggressively after adding the eggs.
- Fold the roughly crushed chocolate sandwich cookies into the batter by hand.
- Pour the cheesecake filling over the pre-baked crust. Smooth the top gently with an offset spatula.
- Place the wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches approximately 1 inch up the outside of the springform pan.
- Bake for 60–70 minutes. The outer portion should look set while the center should still have a slight, controlled wobble.
- Turn off the oven. Crack the oven door and leave the cheesecake inside for approximately 1 hour.
- Remove it from the water bath. Remove the foil and allow the cheesecake to finish cooling.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- For the topping, beat softened cream cheese and powdered sugar until smooth. Add vanilla. Slowly add the cold heavy cream and beat until the mixture becomes thick and spreadable.
- Fold in the finely crushed cookies. Spread the topping over the completely chilled cheesecake.
- Pipe whipped cream swirls around the outer edge. Decorate with cookie halves, white chocolate pieces, and fine cookie crumbs while leaving part of the speckled center visible.
- For clean slices, dip a sharp knife in hot water, wipe it completely dry, make one cut, then clean and repeat
Notes
- Use full-fat block cream cheese, not whipped cream cheese from a tub.
- Cream cheese, sour cream, and eggs should be near room temperature before making the filling.
- Keep the heavy cream cold for the topping.
- Crush the crust cookies very finely so the base packs firmly.
- Keep larger, irregular cookie pieces for the cheesecake filling.
- Do not remove the sandwich-cookie cream filling.
- Pre-baking the crust helps create the firm dark base needed for this cheesecake.
- Avoid high-speed mixing after adding the eggs.
- Do not bake until the center becomes completely rigid.
- Chill overnight when possible for cleaner slices.
- Add the whipped cream and decorative cookies after the cheesecake is fully chilled.
- Keep the finished cheesecake refrigerated at 40°F (4.4°C) or below. USDA recommends 40°F or below for perishable refrigerated foods.
- For best quality, I recommend eating this homemade decorated cheesecake within 3–4 days. USDA’s general guidance for cooked leftovers is also 3–4 refrigerated days
- Prep Time: 40 minutes
- Chilling/Cooling Time: 7 hours
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American