Ingredients
Cookies & Cream Cheesecake
- 30 Oreos, ground to a sand-like texture
- 6 tablespoons butter, melted
- 1/2 teaspoon salt
- 3 cups cream cheese, softened at room temperature
- 1/2 cup sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 12 Oreos, chopped into 1/2-inch pieces
Component Ganache
- 2 cups dark chocolate chips
- 1 cup heavy cream
- 2 tablespoons coconut oil, melted
- 12 Oreos, halved, for topping
Steps
Cookies & Cream Cheesecake
- Line a 9-inch springform pan with baking spray and parchment paper. In a medium bowl, combine Oreo crumbs, butter and salt. Press into pan and place in the freezer while you make the cheesecake.
- Preheat the oven to 350 degrees. In a large bowl, beat the cream cheese until smooth. Add sugar and mix until smooth. Add eggs one at a time.
- Fold in vanilla and lemon juice. Fold in Oreo pieces and mix until evenly combined.
- Bake for 40 to 45 minutes until the top of the cheesecake is golden and has a firm wiggle. Allow the cheesecake to cool and place in the fridge for up to 4 hours.
- Place the chilled cheesecake on a cooling rack on top of a baking pan.
- Pour ganache over cake to completely cover. Top with Oreo halves and serve. Cake will keep up to 4 days covered in the fridge.
Component Ganache
- Place the chocolate chips in a small bowl and heat heavy cream to almost a boil. Pour cream over the chips and stir until smooth. Add coconut oil and set aside.