Ingredients:

  • 24 Whole Oreo Cookies (standard size)
  • 4 tbsp (56g) Unsalted Butter, melted
  • 1 pinch Sea Salt
  • 32 oz (900g) full-fat cream cheese, room temperature
  • 2/3 cup (135g) Cane Sugar
  • 1 cup (245g) Full-fat Greek Yogurt
  • 1 tbsp Vanilla Bean Paste
  • 4 Large Eggs, room temperature
  • 15 Oreo Cookies, roughly chopped
  • 1/2 cup Heavy Whipping Cream
  • 2 tbsp Powdered Sugar
  • 6 Oreo Cookies, halved

Instructions:

  1. Pulse 24 cookies in a food processor until fine. Mix with melted butter and salt. Press into a 9-inch springform pan and bake at 350°F (175°C) for 8 minutes. Let cool.
  2. Beat room-temperature cream cheese and cane sugar on medium-low speed until silky and lump-free.
  3. Fold in the Greek yogurt and vanilla bean paste. Add eggs one at a time, mixing just until combined to avoid incorporating excess air.
  4. Gently fold the 15 chopped cookie chunks into the batter by hand.
  5. Wrap the pan in three layers of heavy-duty foil. Place in a roasting pan with 1 inch of hot water. Bake at 325°F (160°C) for 75 minutes.
  6. Turn off the oven and crack the door. Let the cheesecake cool inside for 60 minutes. Refrigerate for at least 6 hours before serving.
  7. Whip heavy cream with powdered sugar to stiff peaks. Top the chilled cheesecake with whipped cream and halved cookies.