Cookies and Cream Cheesecake Tower

Ingredients

For the crust:

• 24 Oreo cookies (or any chocolate sandwich cookies)
• 5 tbsp unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• 12 crushed Oreos (folded into the batter)

For the topping:

• 1½ cups whipped cream or whipped topping
• 6–8 Oreos, crushed or halved for garnish
• Optional: chocolate drizzle or ganache

Instructions

1. Prepare the crust:
   • Preheat your oven to 325°F (163°C).
   • Crush Oreos in a food processor until fine crumbs form.
   • Mix with melted butter and press into the bottom of a 9-inch springform pan.
   • Bake for 10 minutes. Remove and let cool.
2. Make the filling:
   • In a large bowl, beat the softened cream cheese until smooth.
   • Add sugar and vanilla; mix until combined.
   • Add eggs one at a time, mixing gently after each.
   • Stir in sour cream until smooth.
   • Fold in the crushed Oreos with a spatula (don’t overmix).
3. Bake:
   • Pour the cheesecake batter over the cooled crust.
   • Tap the pan to remove any air bubbles.
   • Bake in a water bath at 325°F (163°C) for 55–65 minutes, until the center is set but still slightly jiggly.
   • Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
   • Chill in the fridge for at least 4 hours or overnight.
4. Assemble the tower:
   • Once chilled, gently remove the cheesecake from the pan.
   • Top with whipped cream, additional Oreo pieces, and a drizzle of chocolate or ganache.
   • Stack extra cheesecake layers (if making a “tower”), using the same recipe in smaller pans for layers.
5. Serve:
   • Slice, serve chilled, and enjoy the cookies & cream magic!

Let me know if you’d like a no-bake version or mini cheesecakes!