Ingredients:
For the Oreo Cookie Crust:
25-30 Oreo cookies (about 1 ½ sleeves), finely crushed (about 2 ½ cups crumbs)
6 tablespoons (85g) unsalted butter, melted
For the Oreo Cheesecake Layer:**
24 ounces (680g) cream cheese, softened to room temperature
1 cup (200g) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
½ cup (120ml) sour cream or full-fat Greek yogurt, room temperature
1 cup (about 10-12) Oreo cookies, crushed into small pieces (not finely powdered)
For the Mint Cheesecake Layer:
8 ounces (225g) cream cheese, softened to room temperature
½ cup (100g) granulated sugar
1 large egg, room temperature
½ teaspoon vanilla extract
½ teaspoon mint extract (or more, to taste)
Green food coloring (gel or liquid, adjust for desired vibrant color)
¼ cup (60ml) sour cream or full-fat Greek yogurt, room temperature
For Decoration:
4-6 whole Mint Oreo cookies (or regular Oreos), for topping
Powdered sugar (confectioners’ sugar), for dusting
Instructions:
. Prepare the Crust:
Preheat oven to 350°F (175°C).
In a medium bowl, combine the finely crushed Oreo crumbs and melted butter. Stir until well combined and moist.
Press the mixture evenly into the bottom of a 9-inch springform pan. You can use the bottom of a glass to help press it down firmly.
Bake for 8-10 minutes, or until set. Remove from oven and let cool completely on a wire rack.
Reduce oven temperature to 325°F (160°C).
Prepare for Water Bath (Bain-Marie):
Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil. Ensure it covers the bottom and extends up the sides to prevent water from seeping in during the baking process.
Make the Oreo Cheesecake Layer:
In a large bowl, using an electric mixer, beat 24 ounces of softened cream cheese on medium speed until smooth and creamy.
Gradually add 1 cup granulated sugar and beat until light and fluffy.
Add the eggs one at a time, beating well after each addition, just until combined. Do not overmix once eggs are added.
Stir in 1 teaspoon vanilla extract and ½ cup sour cream (or Greek yogurt) until just incorporated.
Gently fold in the 1 cup of crushed Oreo pieces.
Pour this Oreo cheesecake batter over the cooled crust in the springform pan.
Pre-bake the Oreo Layer:
Bake this layer in the water bath (as described in step 5 below for the whole cake) for about 20-25 minutes, or until the edges are slightly set but the center is still jiggly. This helps create a distinct layer.
Remove from oven. Leave it in the water bath.
Make the Mint Cheesecake Layer:
While the Oreo layer is pre-baking, prepare this layer.
n a separate medium bowl, using an electric mixer, beat 8 ounces of softened cream cheese on medium speed until smooth.
Add ½ cup granulated sugar and beat until light.
Beat in the egg, ½ teaspoon vanilla extract, and ½ teaspoon mint extract (add more to taste for stronger mint flavor).
Add green food coloring, a few drops at a time, until you reach your desired vibrant green color. Mix well.
Stir in ¼ cup sour cream (or Greek yogurt) until just incorporated.
Carefully pour the mint cheesecake batter evenly over the partially set Oreo cheesecake layer in the springform pan.
Bake the Cheesecake (Combined Layers):
Place the springform pan with both cheesecake layers into the larger roasting pan.
Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
Carefully transfer the roasting pan with the cheesecake to the preheated 325°F (160°C) oven.
Bake for an additional 45-65 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the water bath in the oven for 1 hour. This slow cooling helps prevent cracks.
Remove the cheesecake from the water bath and the roasting pan. Remove the foil. Let it cool completely on a wire rack at room temperature.
Once cool, cover loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow it to chill and set completely. This is crucial for clean layers.
Decorate:
Once the cheesecake is thoroughly chilled, carefully run a thin knife around the edge of the pan before unlatching and removing the springform collar.
Transfer the cheesecake to a serving plate.
Arrange whole or halved Mint Oreo cookies on top of the cheesecake.
Just before serving, lightly dust the top with powdered sugar for a pretty finish.
Slice , Serve and Enjoy
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