Double-Decker OREO Cheesecake

340 24 servings, 1/24 recipe (84 g) each
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(4) 2 Reviews
Prep Time
Total Time

24 servings, 1/24 recipe (84 g) each

A layered chocolate-OREO cheesecake for a crowd, made even better since it can be made in advance!

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch pan.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.
  • Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.

Make Ahead

Wrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving.


Prepare using 30% Less Fat Oreo Cookies, Philadelphia Light Brick Cream Cheese and low fat sour cream.

How to remove from pan easily

Line pan with foil, with ends extending over sides. Prepare as directed. Use foil handles to lift cheesecake from pan before cutting.


  • 24 servings, 1/24 recipe (84 g) each

Nutritional Information

Serving Size 24 servings, 1/24 recipe (84 g) each
Calories 300
% Daily Value
Total fat 22g
Saturated fat 13g
Cholesterol 90mg
Sodium 270mg
Carbohydrate 23g
Dietary fibre 1g
Sugars 18g
Protein 6g
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • sylvielandry |

  • Krystal2 |

  • Leagirl |

    very easy to make and extremely tasty. a bit on the rich side so I cut the pieces small. will make it again.