This ultra-creamy Oreo cheesecake is packed with cookies and topped with rich chocolate ganache—an irresistible dessert for any cookies & cream fan.

For the crust:

32 regular Oreo cookies (with filling)

4 tablespoons (57g) melted butter

For the filling:

32 oz (907g) cream cheese, room temperature

5 large eggs, room temperature

1 cup (200g) granulated sugar

½ cup (119g) sour cream, room temperature

1½ tablespoons vanilla extract

20 Oreo cookies, quartered

For the ganache:

1 cup (170g) semisweet chocolate chips

½ cup (119g) heavy cream

For the whipped cream (optional):

1 cup (237g) cold heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

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Preheat oven to 325°F (163°C).

Pulse 32 Oreos into fine crumbs. Set aside ¼ cup for topping.

Combine remaining crumbs with melted butter and press into the bottom and halfway up a 9-inch springform pan.

Bake crust for 10 minutes. Leave oven on.

Beat cream cheese until smooth. Add sugar and beat until combined.

Mix in sour cream and vanilla.

Add eggs one at a time, mixing on low until just combined.

Fold in quartered Oreo cookies.

Pour filling into crust and smooth the top.

Bake for 1 hour, then let sit in the turned-off oven for 30 minutes.

Cool to room temp, then refrigerate for at least 8 hours or overnight.

Heat cream for ganache and pour over chocolate chips. Let sit 3 mins, then stir until smooth.

Pour ganache over cheesecake and chill 30 minutes.

For whipped cream, beat cream, sugar, and vanilla to stiff peaks. Pipe or spoon on top. Sprinkle with reserved crumbs.

Use regular Oreos, not Double Stuf, for best crust and texture.

Avoid overmixing the batter to prevent cracks.

Great made a day ahead for better flavor and texture.