Strawberry Cheesecake with an Oreo Cookie Crust

Strawberry Cheesecake with an Oreo Cookie Crust


  • Crust:
  • 2 cups Oreo cookies with cream center removed, finely ground (2 sleeves)
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • Cheesecake:
  • 4 8-oz. packages cream cheese, room temperature
  • 1 2/3 cups sugar
  • 4 large eggs
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup sour cream
  • Strawberry Frosting:
  • 1 cup frozen strawberries, thawed
  • 1 pint fresh small strawberries, washed and hulled
  • 3 tablespoon water
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • red food coloring, optional


  • Preheat to 325 degrees F. Put oven rack in the center. Start to boil water in a big pot for the water bath.
  • Combine the ingredients for crust and put into 9- inch springform pan. Lay the crust on the bottom, pressing. Set aside.
  • Whip the cream cheese, sugar, salt and flour in a big bowl until creamy. ( You can use mixer on low speed ).
  • Now combine with whole eggs and yolks, one by one at low speed after each. Finally add the vanilla and sour cream and whip again.
  • Put your springform pan in a bigger roasting pan.
  • Pour the boiling water in the roasting pan till half of the cake pan is full. Better use a leakproof pan.
  • Bake for about 80 minutes until cheesecake is lightly golden. Displace the cheesecake from the water bath and let it cool.
  • Put in refrigerator for 3 – 4 hours or one night.

Strawberry frosting:

  • Smash frozen strawberries in a a food processor. Use a fine mesh strainer to push them in a small pot and add water.
  • Combine sugar and cornstarch in a small bowl. Add them in the pot with the smashed strawberries.
  • Stir continually while boiling them until thick. Add food coloring (optional) . Cool.
  • Top the chilled cheesecake with the strawberries. Drizzle with the cooled frosting.
  • Cover and put in the refrigerator.

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