I recently made this for some friends and it’s a deeelicious, rich cheesecake – best served with a glass of cold milk.


24 Oreo cookies, divided
3 tbsp butter, melted
3 x 250g packs Philadelphia brick cream cheese, softened
3/4 cup sugar
1 tsp vanilla essence
3 eggs


1. Heat oven to 180’C. Place 16 cookies in a ziploc bag, remove excess air and seal. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter and mix well. Press firmly onto bottom of a 9-inch springform pan.

2. Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with remaining chopped cookies.

3. Bake for 45 minutes or until centre is almost set. Cool. Refirgerate for 3 hours or overnight.

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