Directions
- Prepare the crust: In a medium bowl, combine the chocolate graham cracker crumbs, 1/2 cup sugar, and melted butter. Stir until well mixed and press firmly into the bottom of a 13 x 9-inch (33 x 23 cm) baking pan. Chill in the refrigerator while preparing the filling.
- Whip the cream: In a large mixing bowl, whip the 2 cups of cream until stiff peaks form. Refrigerate until ready to fold into the filling.
- Make the cream cheese mixture: In a separate large bowl, beat the softened cream cheese until smooth. Gradually add 1 1/3 cups sugar and continue beating until fully incorporated.
- Combine with Oreos: Gently fold in the broken Oreo pieces along with the chilled whipped cream. Be careful not to deflate the whipped cream to maintain a light, airy texture.
- Assemble the cheesecake: Spread the filling evenly over the chilled crust, smoothing the top with a spatula and spreading all the way to the edges.
- Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Serve: Cut into squares and serve chilled. For an extra touch, garnish with additional cookie crumbs or whipped cream before serving.
Recipe Details
- Prep Time: 20 minutes
- Chill Time: 4+ hours (preferably overnight)
- Total Time: 4 hours 20 minutes
- Yield: 12–16 servings
- Difficulty: Easy
Variations & Substitutions
- Use Golden Oreos for a twist on the classic flavor.
- Swap chocolate graham crackers for plain graham crackers or chocolate chip cookies for the crust.
- Add a layer of chocolate ganache on top before chilling for extra richness.
Serving Suggestions
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