Recipe Background
If you love a good cookies-and-cream ice cream or just dunking cookies in milk, this is the dessert for you! Cookie Lover's Cheesecake is a creamy, tangy, dreamy treat with plenty of chocolate for richness and happiness, from the cookie pieces in the filling to the cookie crumb crust on the bottom! Coated with a melted chocolate ganache, Cookie Lover's Cheesecake is the kind of dessert you can't help but fall in love with over and over again!
If you love a good cookies-and-cream ice cream or just dunking cookies in milk, this is the dessert for you! Cookie Lover's Cheesecake is a creamy, tangy, dreamy treat with plenty of chocolate for richness and happiness, from the cookie pieces in the filling to the cookie crumb crust on the bottom! Coated with a melted chocolate ganache, Cookie Lover's Cheesecake is the kind of dessert you can't help but fall in love with over and over again!
Ingredients
- 1 1/4 cups chocolate wafer crumbs
- 4 tablespoons butter melted
- 2 cups heavy cream divided
- 3 (8-ounce) packages cream cheese softened
- 1 cup sugar
- 1 (14.3-ounce) package Oreo® cookies quartered, plus more, to taste, whole cookies, for topping
- 4 ounces semisweet chocolate chopped
- 1/2 teaspoon vanilla extract
- sweetened whipped cream optional, to taste, homemade or store-bought, for serving
Directions
- In a bowl, add the chocolate wafer crumbs and the melted butter and stir to combine.
- Press the crumb mixture into the bottom of a 9-10-inch springform pan.
- Place the springform pan in the freezer until the crumb crust is set, about 20-30 minutes.
- In a bowl, add 1 1/2 cups of the heavy cream and using an electric handheld mixer, beat until stiff peaks form.
- Refrigerate the whipped cream until ready to use.
- In a large bowl, add the cream cheese and using a clean electric handheld mixer, beat until it is smooth.
- Gradually add the sugar to the cream cheese, while beating, until thoroughly combined.
- Add 1 package of the quartered Oreo cookies and the reserved chilled whipped cream to the cream cheese mixture and fold gently to combine.
- Add the cream cheese mixture to the springform pan on top of the crust and smooth out the top, making sure to spread it to the edges.
- Cover and refrigerate the springform pan for at least 4 hours and up to overnight.
- Transfer the springform pan to the freezer and let it sit for 1 hour.
- In a saucepan over low heat, add the semisweet chocolate and allow it to melt while stirring constantly.
- Transfer the saucepan from the heat and allow the chocolate to cool slightly.
- Add the vanilla and the remaining heavy cream to the melted chocolate, whisking to combine. Set the chocolate glaze aside.
- Transfer the cheesecake from the freezer, then loosen it from the pan by running a knife around the edges.
- Transfer the cheesecake from the pan.
- Evenly spread the chocolate glaze over the cheesecake.
- Decorate the top of the cheesecake with the extra Oreo cookies and the sweetened whipped cream and serve.
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