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A slice of Oreo brownie cheesecake with a thick chocolate base and creamy cookie-filled top

Oreo Brownie Cheesecake

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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 6 hours 45 minutes
Servings 12 servings
Calories 545 kcal

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large egg s
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all -purpose flour
  • 1/4 teaspoon sal t
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar (for cheesecake)
  • 1/2 cup sour cream
  • 2 large eggs (for cheesecake)
  • 1 teaspoon vanilla extract (for cheesecake)
  • 15 Oreo cookies , crushed
  • 5 Oreo cookies , chopped for topping

Instructions
 

  • Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9-inch springform pan.
  • In a medium bowl, whisk together melted butter and 1 cup sugar, then whisk in 2 eggs and 1 teaspoon vanilla until smooth.
  • Stir in cocoa powder, flour, and salt until just combined. Pour the batter into the prepared springform pan.
  • Bake the brownie base for 20 minutes.
  • While the base is baking, beat the cream cheese and 1/2 cup sugar in a large bowl until smooth.
  • Mix in the sour cream, 2 eggs, and 1 teaspoon vanilla on low speed until fully incorporated.
  • Gently fold the 15 crushed Oreo cookies into the cheesecake batter.
  • Remove the brownie base from the oven and pour the cheesecake mixture directly over it.
  • Sprinkle the remaining 5 chopped Oreo cookies over the top of the cheesecake layer.
  • Bake for an additional 45 to 50 minutes until the edges are set but the center remains slightly jiggly.
  • Remove from oven and allow to cool at room temperature for 1 hour.
  • Refrigerate for at least 4 hours to ensure the cheesecake is fully set before slicing.