Reviewed: Mar. 18, 2008

Are there more than 5 stars for a recipe. This is the best recipe I have made from this site. Truly tastes as good, if not better, than Cheesecake Factory, and costs a lot less. I made one for a friend's party using a 9 inch pan and used some of the extra batter to make three small ones for us. They all turned out perfect. The ganache really makes it professional looking and adds so much. I did not take the cream out of the cookies, just put them in my Kitchen Aid blender on chop. I have never made such an easy cookie crust. I will make it again soon!

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FLOWERDANNI

Cooking Level: Expert

Home Town: La Crescenta, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 19, 2008

Combining cheesecake and Oreos into one dessert is a genius idea if I've ever heard one. I did what one person suggested and left bigger chunks for the cookies in the middle, which I think was a great switch. Also, needed more cookies for the crust. Melted choc chips, put in a plastic bag with a tiny piece of the corner cut off to drizzle on top (thought it would be too chocolately otherwise) and it was so tasty! My friend requested it as her new official birthday cake :)

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spiceyapricot

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Reviewed: Jan. 29, 2008

what a great dessert!! very easy to make, very pretty to look at. i had read that there were issues cutting the cake after the chocolate was put on. i waited a day for the cake to set, then put the chocolate on the top and cut right away. my first cheesecake that i "baked" and it turned out perfect.

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iloveyou

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Reviewed: Jan. 17, 2008

This was a great recipe! I made this dish for "cake day" at work and I got a lot of compliments.

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Jessica

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Reviewed: Jan. 16, 2008

This was very good. Everyone loved the cheesecake. I think it will be making another appearance next year for Christmas diner.

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Fabi

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Reviewed: Jan. 16, 2008

This is a fool proof cheescake. If you can follow directions then this WILL turn out perfect!! You can always tweak it if you have personal preferences but you do not need to. Put layers on gently and evenly, I did as another reviewer stated and clumped the sour layer in the middle and it disrupted the bottom layer. Each time I seal up the springform pan, and put directly into the freezer. When I need it I take it out the night before. I have made this 4 times since I first tried it for Christmas. I put decorated frosting flowers on top the first time. Today i drizzled carmel on top. But you do not need to add anything. This will be one of my all time keepers.

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Gettingbetter

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Reviewed: Jan. 7, 2008

Made this one twice over the holidays and got rave reviews both times. Second time, though, I had run out of Oreos, so I used some homemade ginger cookies in the filling portion and it actually was even better than all Oreos.

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DEBRATTY1

Cooking Level: Expert

Home Town: Eden Prairie, Minnesota, USA

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Reviewed: Jan. 4, 2008

I made this for Christmas dinner. If I don't make it again next year, everyone will be very disappointed. One of the best desserts I have ever made.

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Leslie in Florida

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

Wonderful!! My husband mentioned that it was perhaps the best recipe that I had tried for cheesecake. I will make it again.

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sashelena

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

This was amazing!!! I did leave off the chocolate chip and whipping cream topping, I used crushed oreos instead. THe best cheesecake ever!

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ASHLYNGRAE

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Reviewed: Dec. 23, 2007

With both chocolate and sour cream frosting, this cheesecake is definitely 'decadent'. I would, however, recommend doubling the amount of butter it calls for. Before bringing this cake to a potluck, I chilled it overnight. The next day, I tasted the cheesecake. It was dryer than I prefer. But after eating a leftover slice maybe 2 days later, I was surprised that it was so unbelievably rich and creamy with just the right amount of firmness. So if you plan on making this for someone, I would highly recommend making it days earlier to get optimal cheesecake. 100% Recommended. =)

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SheffShannon

Home Town: San Francisco, California, USA

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Reviewed: Dec. 18, 2007

This recipe is fabulous and so easy! I followed the recipe exactly and it came out soo perfect. Everyone ranted and raved over it. Its extremely rich and decadent--a small sliver will do but it will keep you coming back for more. It also looks beautiful.

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Shammy

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Reviewed: Dec. 7, 2007

I followed the cooking directions rather than my instincts...and it was not done in the center...the best part was the crust because of the cinnamon.

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MELISAWARREN

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Reviewed: Nov. 21, 2007

I love the taste of it but it is really sweet. would not put that much chocolate on the top though and it makes way to much sour cream mixture.

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Punchbowl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Kuna, Idaho, USA

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Reviewed: Nov. 15, 2007

This was a great cheescake. My boyfriend, who hates cheesecake, absolutely LOVES this recipe. It takes a LONG time to make, but it makes a TON. If you are craving cheesecake, and make this, be sure you have plenty of people to give it away to. A few tips: there is not enough butter for the crust. Be liberal with it. If not, your crust will come out crumbly and not good at all. Make sure your cream cheese is softened. But it out on the counter for 15-20 minutes. It will make blending it a lot easier.

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Lyndsey

Cooking Level: Intermediate

Home Town: Port Lavaca, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 15, 2007

Excellent recipe!! I baked this for my sister in-laws birthday and everyone loved it. However, I went with my own judgement and didn't add the cinnamon to the crust because I was a bit weary of the combination. I took the creme out of the middle of the cookies for the crust. Instead of crushing the extra cookies that went into the filling, I just roughly chopped them so that I could get nice chunks of cookies throughout. A 9 inch springform pan is fine if that is the only pan that is on hand, but if you have a 10 inch, use it. Using the 9 inch pan, the sour cream topping hardly fit on top due to the rising, but I made it work!! Loved this recipe, full of flavor and just decadent. Oh, and I just sprinkled the chocolate topping across the cake and it looked beautiful!!

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Verena

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2007

Warning... this recipe will NOT fit into a 9-inch springform pan! I read through several reviews and it seemed like many people used a 9-inch without a problem. Not so! After baking the cheesecake alone had risen to the top of the pan... so I had hardly any room for the sour cream layer. I was able to gingerly spread about half of it on. After it baked and cooled, there was no way I could fit the chocolate ganache layer, so I popped it out of the pan and poured the ganache over the whole cake... it covered the whole top and sides and puddled around the bottom. Needless to say this cheesecake tastes amazing, and even mine didn't look half bad... Next time I will omit the brown sugar from the crust along with the cinnamon, it doesn't need either.

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Aug. 22, 2007

This recipe is great! Everyone that had it raved and loved it. I only changed three things in the recipe per some other reviews: I took out the cream filling in the oreos before crushing the cookies to make the crust, I added the creme filling from the oreos to the cheesecake batter, and I didn't add cinnamon to the crust. The recipe was easy to follow and even my husband who doesn't like cheesecake, liked this!

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Kim C

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Bowie, Maryland, USA

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Reviewed: Jul. 27, 2007

Wow! What a great dessert! This is one of the most delicious, rich, and decadent desserts I have ever eaten!!! That said, next time I will NOT add the cinnamon. I only used half the amount the recipe called for, but it still was too obvious and clashed with the flavors of the cheesecake. Also, when adding the sour cream mixture to the top of the cheesecake, be careful not to pour it directly into the center, as I did. This results in a big gob of sour cream mixture sinking into the cheesecake. Despite this, it still turned out magnificent. The chocolate top layer covers up any imperfections, and it truly is bakery/restaurant quality.

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