Servings: 48 servings or 4 (9-inch) cheesecakes, 12 servings each


Nutritional facts are based on a single serving
Calories 540
Total fat 41g
Saturated fat 21g
Trans fat 1.5g
Cholesterol 165mg
Sodium 410mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 23g
Protein 8g
Calcium 10%DV
Iron 8%DV


  1. Mix  ingredients. Press 1-1/3 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans. Bake at 325°F for 10 minutes. Cool on wire racks while preparing filling.
  2. Filling:
  3. Beat  cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 4 cups of the OREO Pieces.
  4. Pour  1-3/4 qt. of the batter over each crust; sprinkle with 1 cup of the remaining OREO Pieces. Place each pan on large sheet of foil; wrap foil tightly around side of pan. Place springform pans on oven racks placed in full size hotel pans. Fill each hotel pan with 1 gallon hot water.
  5. Bake  at 325°F for 1 hour 10 minutes to 1 hour 20 minutes or until center is almost set. Run knife or metal spatula around side of each pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
  6. TIP

    For optimum creaminess and appearance, this cheesecake is baked in a water bath.

    If baking without the water bath, assemble as directed, omitting hot water and hotel pan. Bake at 325°F for 1 hour or until cheesecake is almost set in center.

    Cut each cheesecake into 12 slices using dental floss or sharp knife dipped in hot water. Wipe knife with damp cloth after each cut.

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