Chocolate Cookie-Topped Cheesecake Recipe

Name: Chocolate Cookie-Topped Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 qt. OREO Pieces-Small; 1 cup unsalted butter, melted; Filling; - PHILADELPHIA Original Cream Cheese, softened; 1 qt. sugar; 1 qt. sour cream; 4 tsp. vanilla; 16 each eggs; 2 qt. OREO Pieces-Medium, divided

Servings: persons

1
Crust: Mix ingredients.
2
Press 1-1/3 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 pan for trial recipe).
3
Bake at 325F for 10 minutes.
4
Cool on wire racks while preparing filling.
5
Filling: Beat cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy.
6
Add sugar; beat until well blended.
7
Add sour cream and vanilla; mix well.
8
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
9
Stir in 1 quart of the OREO Pieces (or 1 cup for trial recipe).
10
Pour 1-3/4 qt.
11
of the batter over each crust; sprinkle with 1 cup of the remaining OREO Pieces.
12
Place each pan on large sheet of foil; wrap foil tightly around side of pan.
13
Place springform pans on oven racks placed in full size hotel pans.
14
Fill each hotel pan with 1 gallon hot water.
15
Bake at 325F for 1 hour 10 minutes to 1 hour 20 minutes or until center is almost set.
16
Run knife or metal spatula around side of each pan to loosen cake; cool before removing side of pan.
17
Refrigerate 4 hours or overnight.

1138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Crust, 1 qt. OREO Pieces-Small, 1 cup unsalted butter, melted, Filling, and more.

Yes, Chocolate Cookie-Topped Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cookie-Topped Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions