Ingredients:

  • 280g Oreo cookies, crushed
  • 70g unsalted butter, melted
  • 1g salt
  • 900g full-fat cream cheese, softened
  • 200g granulated sugar
  • 240g full-fat sour cream, room temperature
  • 5ml pure vanilla extract
  • 4 large eggs, room temperature
  • 140g Oreo cookies, roughly chopped

Instructions:

  1. Combine the crushed Oreo crumbs, melted butter, and salt. Press the mixture firmly into the bottom of a 9-inch springform pan using the base of a glass.
  2. Bake the crust at 350°F (175°C) for 8 minutes to set the structure, then let it cool completely.
  3. Beat the softened cream cheese and sugar on medium-low speed until smooth.
  4. Fold in the sour cream and vanilla extract.
  5. Add eggs one at a time, mixing on low speed just until combined. Stop mixing the moment the yellow streaks disappear.
  6. Gently fold in the chopped Oreo chunks.
  7. Wrap the outside of the springform pan in double-layered heavy-duty aluminum foil to prevent water leaks.
  8. Place the pan in a large roasting pan and fill the outer pan with boiling water until it reaches halfway up the sides of the cake.
  9. Bake at 325°F (160°C) for 45 minutes until the edges are set but the center still has a slight jiggle.
  10. Cool the cake inside the oven with the door ajar, then chill in the refrigerator for at least 6 hours before serving.