Not that I was born with a sweet tooth nor have I developed one, I started craving for a good cheesecake when I left Chicago in 2011. I used to stop by the Cheesecake Factory and bring one to a party and have a bit of it after the lunch or dinner was enjoyed. I went to try the ones they make in my city by buying a slice to go every time i feel like eating a cheesecake. None of them pleased me.
So what would a kitchen queen do in crisis like this? Play in the testing kitchen until the sun comes down! I may crave for something to conclude my meal but cloyingly sweet desserts make me cringe. I like something that is slightly sweet with a bit of a tang in it too.
I thought of dark chocolate cookies and OREO came to my mind. It may be the kind that may have lots of doppelgänger in the local market but its distinct bitter chocolate taste stands out among the rest. And since I am being playful in my domain why not make a giant looking Oreo as a cheesecake?
For hours I perused at recipes online and they all called for blocks and blocks of cream cheese that seemed to result on a denser cheesecake that may require me to have a drink next to me so I won't choke while eating it. I ended up treating my kitchen like a chemistry laboratory for days testing the ratios and proportions of ingredients that could give me the right taste and consistency. The Kitchen God was good to me and I finally did it! 
The best part is, my Giant Oreo Cheesecake has a hint of tanginess, not cloyingly sweet, soft not dense, only needs 2 blocks NOT 4 nor 5 blocks of cream cheese! Ergo, this soft and velvety cheesecake will definitely please you!
Ingredients
- CRUST
- 2 1/2 packs 274g OREO, cookies separated from its cream filling then crushed
- 6 Tbsp Butter, melted
- FILLING
- 2 (8oz) Philadelphia Cream Cheese
- 3 eggs
- 1 vanilla pod or 2 tsp Vanilla extract
- 2 Cups Sour Cream
- Cream Filling of Oreos
- 10 Oreos, broken in pieces
- TOPPING
- 12 pcs Oreos, cookies separated from cream filling, crushed
Directions
- 1Preheat oven to 350F
- 2Wrap a 9 inch baking pan with aluminum foil or use a spring form.
- 3Making the crust: Melt the butter and mix it with the crushed oreos. Press on the bottom pan lightly and set it aside.
- 4Making the filling: using a large bowl and a mixer or wire whisk, beat eggs, sugar, vanilla, oreo cream filling and sour cream.
Pour onto the prepared pan. - 5Set a deep tray in the oven with water and bake the the cheesecake submerged halfway (water bath) for 1hr 10 mins or until toothpick comes out clean when tested.
- 6Remove from the oven and allow to cool.
- 7Refrigerate for about an hour that way it will be easier for you to take the cheesecake off the pan.
- 8After an hour, take the chilled cheesecake and remove from the pan.
- 9Top it with the rest of the crushed oreo cookies.
