Servings: 36
  • 1 lb. + 8 oz. OREO Base Cake
  • 1 lb. + 8 oz. sugar, divided
  • 8 oz. unsalted butter, melted
  • 4 lb. + 8 oz. cream cheese
  • 1 lb. + 8 oz. sour cream
  • 1 Tbsp. vanilla
  • 12 eggs
  • 12 oz. OREO Medium Cookie Pieces
  • 12 oz. semi-sweet baking chocolate, melted


Nutritional facts are based on a single serving
Calories 470
Total fat 33g
Saturated fat 18g
Trans fat 0g
Cholesterol 135mg
Sodium 340mg
Carbohydrate 37g
Dietary fiber 1g
Sugars 26g
Protein 7g
Calcium 8%DV
Iron 10%DV


  1. Mix  base cake, 3/4 cup of the sugar and butter until well blended. Divide mixture among 3 (9-inch) springform pans; press mixture firmly onto bottom of each pan. Bake in a preheated 325 degree oven for 8 minutes. Cool.
  2. Place  cream cheese and remaining sugar in bowl of electric mixer fitted with paddle attachment. Beat at low speed until well blended. Add sour cream and vanilla; beat until well blended, occasionally scraping down side and bottom of bowl. Gradually add eggs, mixing on low speed after each addition just until blended. In medium bowl melt chocolate until 110 degrees F. Add 8 oz of batter to melted chocolate and stir quickly to combine. Add chocolate mixture to cheesecake batter and stir until uniform in color.
  3. Stir  OREO pieces into batter.
  4. Bake  at 325°F for 1 hour 10 minutes or until centers are almost set. Run knife or metal spatula around rims of pan to loosen cakes; cool completely before removing rims of pan. Refrigerate at least 3 hours before serving.
  5. TIP

    Cake can be stored, covered, in refrigerator up to 3 days.


    If desired you can save some of the OREO pieces to sprinkle on top before baking.

    Serving suggestion

    Sprinkle cocoa powder on top for a garnish.

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