Oreo Cookie Cheesecake from the Mon Ami Restaurant
Indulge in the ultimate dessert decadence with this Oreo Cookie Cheesecake inspired by the famous Mon Ami Restaurant. Featuring a buttery Oreo cookie crust, a velvety cream cheese filling swirled with crushed Oreo pieces, and a luscious baked texture, this cheesecake is pure bliss in every bite. The rich flavors are perfectly balanced with a hint of vanilla and a tangy touch of sour cream, creating a creamy, melt-in-your-mouth experience. Finished with optional whipped cream and extra Oreo toppings, this show-stopping dessert is as visually stunning as it is delicious. Perfect for celebrations or satisfying your sweetest cravings, this Oreo cheesecake is easy to make yet impressively elegant. With straightforward instructions and no water bath needed, it’s a foolproof way to bring professional-level dessert to your table!
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Recipe Information
Ingredients
- 24 whole Oreo cookies
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1.5 cups crushed Oreo cookies
- 1 cup whipped cream (optional, for garnish)
- 4 whole extra Oreo cookies (optional, for garnish)
Instructions
Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
To make the crust, crush 24 whole Oreo cookies into fine crumbs using a food processor. In a mixing bowl, combine the Oreo crumbs with the melted butter and mix until well combined.
Press the crust mixture evenly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to compact it. Set the crust aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and mix until well incorporated, scraping down the sides of the bowl as needed.
Mix in the sour cream and vanilla extract until fully combined.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks in your cheesecake.
Gently fold in 1.5 cups of crushed Oreo cookies using a spatula to evenly distribute the cookie pieces throughout the batter.
Pour the cheesecake batter over the prepared crust, spreading it out into an even layer.
Tap the pan gently on the counter a few times to release any air bubbles, then place the springform pan on a baking sheet to catch any drips.
Bake the cheesecake in the preheated oven for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracks from forming.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
To serve, remove the cheesecake from the springform pan. Garnish with whipped cream and extra Oreo cookies if desired. Slice and enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 22.5 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 39.5 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
