1-Preheat and Prepare the Pan: First, preheat your oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. This step helps the crust release easily and prevents sticking, making your baking process smoother. Once done, move on to crushing those Oreo cookies for a solid base.

2-Next, crush 20 Oreo cookies including their cream filling using a food processor or a rolling pin until they form fine crumbs. Mix these crumbs with 4 tablespoons of melted butter, then press the mixture firmly into the bottom of your prepared pan. Bake this crust for 10 minutes, then set it aside to cool while you prepare the filling.

3-Mix the Filling and Bake: Reduce the oven temperature to 320°F (160°C) and set up a water bath by placing a large roasting pan on the middle rack and filling it with hot water about 1 inch deep. This technique keeps the cheesecake moist and helps prevent cracks, a key for that perfect Oreo cheesecake texture. In a large bowl, beat 4 blocks of cream cheese, 4 tablespoons of butter, and 1 cup of granulated sugar together until smooth and creamy.

4-Add 3 large eggs one at a time, mixing well after each to ensure even incorporation. Stir in 1 cup of sour cream, 2 teaspoons of vanilla extract, and a pinch of salt for added flavor depth. Gently fold in the 20 broken Oreo pieces to keep their crunch intact. Here, it’s helpful to explore variations like cannoli-inspired treats for more ideas on mixing add-ins.

5-Pour the filling over the cooled crust, smooth the top with a spatula, and place the pan inside a 10-inch cake pan. Put this setup into the water bath, ensuring the water reaches halfway up the sides, then bake for 1 hour. The cheesecake should have a slight jiggle in the center when done, indicating it’s set perfectly.

6-Cool and Chill: Turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour to avoid sudden changes that could cause cracking. Remove it from the oven, run a knife around the edge to release the sides, and let it cool completely on the counter. For the best results, chill it uncovered in the refrigerator for at least 6 hours or overnight, which allows the flavors to meld beautifully.

7-Once chilled, prepare the chocolate ganache by microwaving 4 oz of dark chocolate and 4 oz of heavy cream together for 1 minute, then let it sit for 3-5 minutes before stirring until smooth. Cool the ganache to room temperature, spread it over the cheesecake, and chill for at least 30 minutes to set. Before serving, remove the pan sides, transfer to a plate, pipe on whipped cream, and decorate with halved Oreos. Check out more family-favorite recipes for inspiration on serving ideas.