This cheesecake was for our wedding anniversary – the last one where it’s just the two of us!
B is known for his love of cheesecakes, and I wanted to make one with Oreos for him. I’ve baked many cheesecakes, but this one is definitely one of my favorites.
The history of the Oreo is interesting.
In 1912, Nabisco had an idea for a cookie made of two chocolate disks with creme in the middle. The idea already had been done by the Sunshine Biscuits company in 1908 with a cookie called Hydrox (apparently the unappealing name led to its lack of success, but the cookie is still around). Nabisco made sure to quickly file for a trademark on the new cookie, which was granted (source)
Some other fun facts: (source, source)
No one knows where the name Oreo came from. The cookie has gone through several names: Oreo Biscuit, Oreo Sandwich, Oreo Creme Sandwich, and most recently Oreo Chocolate Sandwich Cookie. However everyone calls it “Oreo” so the official name doesn’t really matter.
Every classic Oreo cookie is exactly 71% cookie and 29% cream.
The Oreo the best selling cookie in the world with over $2 billion in annual sales.
Oreo cookies are now vegan and kosher (changed from the original creme filling recipe that called for pork fat.)
I was trying to decide how to decorate the top of my cheesecake. B suggested that I should top it with mini Oreos, and I thought that was absolutely perfect. Except we only had regular sized Oreos, which would be too big for my 6 inch cheesecake.
B was a sweetheart and begrudgingly volunteered to go out to the nearby groceries to try find mini Oreos. I told him I would go, but he didn’t want me exposed to coronavirus since I was so close to the due date. He tried hard, but alas he was unable to find it (I appreciated the effort though). Still, I think the crushed Oreos worked well. Happy anniversary my love.
Recipe adapted from Allrecipes
16 Oreo cookies
4 tablespoons butter, melted
1 8-oz package cream cheese, softened
2 cups Greek yogurt
3 tablespoons sour cream
1/2 cup sugar
1 teaspoon vanilla
6-8 Oreo cookies
1 cup heavy whipping cream, cold
2 tablespoons sugar
3/4 teaspoon vanilla extract
Oreo cookies, crushed
Can make one 9 inch cheesecake. I made one 6 inch cheesecake and 3 inch cheesecake.
CRUST: Heat oven to 350 degrees F. Separate Oreo cookies and remove the filling – we will only need the cookie portion. Crush the Oreo cookies in a ziploc bag or food processor. Add melted butter; mix well. Press firmly onto bottom of inch springform pan. Bake for 7-8 min, then remove to let cool.
OREO FILLING: Beat cream cheese, yogurt, sour cream, sugar and vanilla in large bowl with electric mixer until well blended. Add eggs and beat with mixer. Break remaining 8 cookies and gently stir into the cheesecake batter. Pour cheesecake over your baked and cooled crust; sprinkle with the remaining chopped cookies.
Bake 45 min, until center is almost set. Cool. Refrigerate 3 hours or overnight.
TOPPING: Combine heavy whipping cream and sugar in a large mixer bowl. Whip on high speed until stiff peaks form. Pipe the whipped cream on the rim of the cheesecake. Fill the center with crushed Oreo cookies.