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a tall creamy cookies and cream cheesecake on a white cake stand in a wide horizontal shot, one slice pulled forward to show the speckled cookie filling, scattered cookie crumbs and a cake server on a marble counter, soft natural window light, shallow depth of field, landscape orientation

Classic Cookies and Cream Cheesecake

A tall and creamy baked cheesecake, with a buttery cookie crust, flourishes with rich pieces of chocolate sandwich cookies.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 24 chocolate sandwich cookies crushed
  • 5 tbsp butter melted
  • 32 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 4 eggs
  • 1 tsp vanilla extract
  • 12 chocolate sandwich cookies roughly chopped

Method
 

  1. Heat the oven to 325F and wrap a 9-inch springform pan in foil.
  2. Stir crushed cookies with melted butter, press into the pan bottom, and bake 8 minutes.
  3. Beat cream cheese and sugar until smooth, then mix in sour cream, eggs one at a time, and vanilla.
  4. Fold in the chopped cookies, pour over the crust, and smooth the top.
  5. Bake in a water bath about 65 minutes until the center barely jiggles.
  6. Cool on the counter, then chill at least 6 hours or overnight before slicing.

Notes

A water bath keeps the top crack-free, but a pan of water on the lower rack works in a pinch.