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Cuisine D'or Cheesecake

Contributed by: Chris WebAdmin. of

Aka Oreo Cheesecake.


  • Crust

    • 1 1/4 cup graham cracker crumbs
    • 1/3 cup butter (unsalted), melted
    • 1/4 cup brown sugar, firmly packed
    • 1 teaspoon cinnamon

  • Oreo Filling

    • 2 lb cream cheese, room temperature
    • 1 1/2 cup sugar
    • 2 tablespoon flour
    • 4 extra large eggs
    • 2 large egg yolks
    • 1/3 cup whipping cream
    • 2 teaspoon vanilla
    • 1 1/2 cup oreo cookies, coarsely chopped
    • 2 cup sour cream

  • Swiss Fudge Glaze

    • 1 cup whipping cream
    • 8 oz semi-sweet chocolate, chopped
    • 1 teaspoon vanilla



Blend all ingredients together and press into bottom of 10 inch springform pan (and sides). Refrigerate about 30 minutes.

Oreo Filling

Preheat oven to 425-degrees.

Beat cream cheese in large bowl until smooth. Beat in 1-1/4 cups sugar and the flour until well blended. Beat in eggs and egg yolks until mixture is smooth. Stir in cream and 1 tsp. vanilla.

Pour half of batter into prepared crust. Sprinkle with chopped oreos.

Pour remaining batter over, smoothing with spatula.

Bake 15 mins. Reduce temperature to 225-degrees, and bake 50 minutes, covering top loosely with foil if browning too quickly.

Increase oven temperature to 350-degrees.

Blend sour cream, remaining 1/4 cup sugar and remaining 1 tsp. vanilla. Spread over cheesecake.

Bake 7 minutes. Refrigerate immediately.

Cover cake with plastic wrap and chill overnight.

Swiss Fudge Glaze

Combine the whipping cream and vanilla, melt chocolate, combine to the whipping cream and vanilla mix. Top over cheesecake and refrigerate covered over night.

Serving Size: Makes 6 Servings

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