Ingredients:

  • 30 whole Oreo Cookies (330g), finely pulsed
  • 5 tbsp (70g) unsalted butter, melted
  • 1/4 tsp fine sea salt
  • 32 oz (900g) full-fat brick-style cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, room temperature
  • 1 tbsp vanilla bean paste
  • 4 large eggs, room temperature
  • 15 Oreo Cookies (165g), coarsely chopped
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (30g) powdered sugar
  • 6 Oreo Cookies, halved for garnish

Instructions:

  1. Preheat oven to 325°F (163°C). Pulse 30 cookies into fine crumbs, combine with melted butter and salt, and press into a 9-inch springform pan. Bake for 8 minutes, then cool completely.
  2. In a stand mixer with a paddle attachment, beat softened cream cheese and granulated sugar on medium-low speed until completely smooth and emulsified. Scrape the sides frequently to ensure no lumps remain.
  3. Add sour cream and vanilla bean paste. Mix until just combined. Add eggs one at a time, mixing on the lowest speed only until they are just incorporated; excessive mixing causes the structure to rise rapidly and subsequently collapse during cooling.
  4. Gently fold in the 15 coarsely chopped Oreo chunks by hand. Pour the batter over the cooled crust.
  5. Bake at 325°F (163°C) for 55 minutes. The edges should be set and slightly puffed, while the center should still have a slight communal jiggle.
  6. Remove from oven and let sit at room temperature for 1 hour to allow for controlled carry-over cooling. Run a thin knife around the edge to loosen.
  7. Refrigerate for at least 6 hours (preferably overnight). Before serving, whip heavy cream with powdered sugar to stiff peaks and garnish with halved cookies.