Ultimate Oreo Cheesecake

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A perfect cookie turned into an even more perfect cake. Rich layers of Oreo-laden components come together to make a mind-blowing, decadent dessert. That well-loved sandwich cookie truly does command every inch of this Ultimate Oreo Cheesecake. Dig in.

Decadent Oreo Cheesecake Recipe

Aside from my Best Oreo Cheesecake, you will be hard-pressed to find a dessert that shows off Oreo cookies more than this ultimate Oreo cheesecake. It is absolutely brimming with them. This copycat version of the Cheesecake Factory’s Oreo Dream Extreme Cheesecake is pure decadence. Chocolate cake covered in chocolate ganache serves as the base for the layer of rich cheesecake that’s full of layers of whole Oreos. The cake is then topped with a light and fluffy Oreo mousse, coated in chocolate frosting, and topped with mini chocolate chips and crumbled Oreos. You get it. Oreos everywhere. It’s so good.

A whole Ultimate Oreo cheesecake on a serving platter.

Noteworthy Recipe Ingredients

Oreos. More Oreos. And some other ingredients too. Here are some things to keep in mind about key ingredients. For the full list, scroll to the recipe card below.

  • All-purpose flour – I use all purpose flour throughout the recipe, but feel free to use your favorite 1:1 gluten-free substitute instead.
  • Natural unsweetened cocoa powder – You could try using dark or dutch-process cocoa, but your cake will likely turn out a touch more dense. I recommend sticking with the natural unsweetened cocoa.
  • Semi-sweet chocolate chips – Dark chocolate chips and/or milk chocolate chips would be fine here as well. Keep in mind that the ganache will be a litter thinner with milk chocolate and a little thicker with dark chocolate.
  • Cream cheese – Bring the cream cheese to room temperature before using. It will incorporate with the other ingredients better and give you a smoother filling. Also be sure to use brick-style cream cheese, which is thicker, not the tub cream cheese, which is softer for spreading on things.
  • Heavy whipping cream – When making the mousse, you want to start with cold heavy cream. It will whip up better.
Ultimate Oreo cheesecake on a plate with a fork taking a piece out of it.

How to Make Oreo Cheesecake

This recipe is comprised of a number of parts. It might seem like a lot but, on its own, each component is quite simple to make. So take a deep breath and follow the recipe one step at a time. Here is a basic rundown of how to make the ultimate Oreao cheesecake. Scroll to the recipe below for more detailed instructions.

To make the chocolate cake

  • Combine the dry ingredients. Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
  • Combine the wet ingredients. Whisk together the milk, vegetable oil, vanilla extract, and egg white.
  • Combine the wet and dry ingredients. Whisk until a homogenous mixture is achieved.
  • Add the water and whisk to combine.
  • Bake. In a springform pan (the sides should be greased and the bottom lined with parchment paper), bake the cake at 350 degrees F for 12-15 minutes. Release the baked cake from the springform pan and allow it to cool on a wire wrack.

To make the Oreo cheesecake filling

  • Make the chocolate ganache. Bring the heavy whipping cream to a boil and pour it over the chocolate chips. Once they have melted, give the mixture a whisk to combine.
  • Beat together the cream cheese, sugar, and flour on low speed in the bowl of a standup mixer.
  • Add. Mix. Add. Mix. Add the sour cream and vanilla extract. Mix to combine. Add the eggs one at a time, mixing between each to combine.
  • Prepare to bake. Line the bottom of the springform pan with parchment paper and grease the sides. Next, wrap the outside of the pan with aluminum foil. Check out this post on how to prevent your cheesecake water bath from leaking.
  • Layer. Return the chocolate cake to the springform pan and spread the ganache over it in an even layer. Add 1/3 of the cheesecake filling to the pan. Smooth it out and top it with some Oreos. Repeat the cheesecake-Oreo step two more times.
  • Bake. Place the filled springform pan inside a larger one and add some warm water to the outside pan (this is a water bath). Bake at 300 degrees F for ~45 minutes. Turn the oven off. Leave the cake there for 20 minutes with the door closed followed by an additional 30 minutes with the door open.
  • Chill. Remove the cheesecake from the water bath and refrigerate for at least 5 hours.

To make the Oreo mousse

  • Melt. Microwave the white chocolate chips and some of the heavy whipping cream, whisking incrementally until smooth. Set aside to cool.
  • Whip the rest of the heavy whipping cream, the powdered sugar, and the vanilla until stiff peaks form.
  • Fold. In batches, fold the whipping cream mixture into the white chocolate mixture until combined. Then fold in the chopped Oreos.
  • Spread the mousse over the cooled cheesecake and chill for 2-3 hours in the refrigerator. Once chilled, remove the dessert from the springform pan.

To finish off the cheesecake

  • Make the frosting. Beat the butter until smooth before adding the melted chocolate. Mix well. Add the powdered sugar and salt. Mix until smooth. Add cream as needed to get the right consistency.
  • Frost the edges of the cheesecake (don’t worry about the top yet).
  • Decorate. Press the crushed Oreos and mini chocolate chips into the sides of the cake.
  • Frost some more. Pipe the remainder of the frosting in a spiral on top of the cheesecake and in swirls around the edge of the cake.
  • Garnish. Sprinkle with mini chocolate chips and Oreo crumbs.
  • Chill. Refrigerate until it is time to enjoy. Allow it to sit for 45 minutes at room temperature before slicing.
A whole Ultimate Oreo cheesecake on a serving platter with Oreo cookies scatter below.

Tips for Success

Cheesecakes can be finicky but I have full confidence that you can succeed in making one at home. Just make sure to follow these tips and tricks. Want more? Check out my post on How to Make a Perfect Cheesecake.

  • Use the right tools. Use a springform pan. This will allow you to release the cake from the pan without it falling apart. Leak-proof the pan by wrapping the exterior in aluminum foil or following my tips for other options.
  • Bake in a water bath. The water bath works to distribute heat more evenly, preventing the sides of the cheesecake from browning too quickly. In addition, the steam from the water bath helps the cheesecake from drying out.
  • Room temperature. Room temperature ingredients (in this case, eggs, sour cream, and cream cheese) will have an easier time incorporating, allowing you to reduce your mixing time and the risk of aerating the batter.
  • Mix on low speed. You do not want to incorporate air into the cheesecake batter. Air bubbles will rise to the top of the cake in the oven, cracking the surface. Mixing at a low speed will help prevent this.
  • Don’t open the oven. This will cause steam to escape the oven and the temperature to drop, disrupting the baking process and potentially ending you with a sunken cheesecake.

Can This Be Prepared in Advance?

It sure can. Make the recipe from start to finish before storing the whole thing in the refrigerator (see my notes below on proper storing techniques). I actually prefer making cheesecakes in advance because they need to chill for a few hours before serving anyway.

As slice of ultimate Oreo cheesecake on a plate.

How to Store Oreo Cheesecake

Cheesecake must be stored in the refrigerator and can stay there for up to 4-5 days. After decorating, transfer the cake to a cake carrier, if you have one, and place it in the refrigerator. No cake carrier? No problem. Wrap the cake in a couple of layers of saran wrap and put it in the refrigerator. I suggest placing toothpicks throughout the cake so the wrap does not ruin any decorations. Alternatively, you can slice the cake and store in an airtight container in the fridge.

Want to learn more? Check out my post on How To Store Cheesecake.

Can I Freeze This?

Absolutely. Place the ultimate Oreo cheesecake in the freezer for a couple of hours to firm up before wrapping it in a couple of layers of saran wrap and storing it in the freezer for up to 3 months. You can also freeze individual slices. Again, wrap them in saran wrap and place them in the freezer. When it comes time to enjoy transfer the cake or slice/s to the refrigerator to thaw overnight.

I often freeze the naked cheesecake (sans frosting, toppings, and other decorations) and wait to decorate it until I am ready to indulge. That way I can use the frosting and other goodies to cover up any imperfections that resulted from all the wrapping, freezing, and unwrapping.

More Decadent Cheesecake Recipes:

If you’ve been following me even just a little, you know I am obsessed with cheesecake. There is just something about it. This ultimate Oreo cheesecake is pretty mind-blowing, but here are a few of my favorites for you to experiment with.

Watch How To Make It

Read Transcript

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A slice of ultimate Oreo cheesecake on a plate.

Ultimate Oreo Cheesecake

  • Author: Lindsay Conchar
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 2 hours
  • Total Time: 3 hours 45 minutes, plus chilling time for the cheesecake and the mousse
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Oreos on Oreos on Oreos! Layers of chocolate cake, chocolate ganache, Oreo cheesecake, whole Oreos, chocolate mousse, and more Oreos come together in this decadent dessert. 


Chocolate Cake

  • 1/4 cup + 3 tbsp (56g) all purpose flour
  • 1/2 cups (104g) sugar
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60ml) milk
  • 2 tbsp (30ml) vegetable oil
  • 1/4 tsp vanilla extract
  • 1 large egg white
  • 1/4 cup (60ml) water

Oreo Cheesecake Filling

  • 4 oz (114g | 2/3 cup) semi-sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 16 ounces (452g) cream cheese, room temperature
  • 2/3 cup (138g) sugar
  • 2 tbsp (16g) all purpose flour
  • 2/3 cup (153g) sour cream, room temperature
  • 2 tsp vanilla extract
  • 2 large eggs, room temperature
  • About 30 Oreos

Oreo Mousse

  • 3 ounces (85g) white chocolate
  • 1 cup, plus 2 tbsp (260ml) heavy whipping cream, cold, divided
  • 1/2 cup (58g) powdered sugar
  • 1/2 tsp vanilla extract
  • 10 Oreos, chopped

Chocolate Frosting

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 cup (169g | 6 oz) semi sweet chocolate chips, melted
  • 3 cups (345g) powdered sugar
  • 1/4 tsp salt
  • 45 tbsp (60-75ml ) heavy whipping cream


  • 1 cup (6 oz) mini chocolate chips
  • 1 cup crushed Oreos


To make the chocolate cake

  1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.
  3. In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white. Whisk until well combined.
  4. Add the dry ingredients to the wet ingredients and whisk together until well combined.
  5. Add the water and whisk until well combined. Batter will be thin.
  6. Pour the batter into the springform pan and bake for 12-15 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
  7. Remove cake from the pan and set aside on a cooling rack to cool. Wash the springform pan for use again later.

To make the Oreo cheesecake filling

  1. While the cake is cooling, make the cheesecake filling. Add the chocolate chips to a medium sized bowl.
  2. Heat the heavy whipping cream until it begins to boil, then pour it over the chocolate chips. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set aside.
  3. In a large mixer bowl, add the cream cheese, sugar and flour and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  4. Add the sour cream and vanilla extract mix on low speed until well combined.
  5. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  6. Reduce the oven temperature to 300°F (148°C). Re-line the bottom of the 9 inch springform pan with parchment paper and spray the sides with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking. Prepare the pan for a water bath by wrapping the outside of the pan with aluminum foil. Here’s how I like to prepare my pans for a water bath to prevent leaking.
  7. Reset the springform pan edges around the cooled chocolate cake, then pour the melted chocolate mixture on top of the cake. Spread it into an even layer.
  8. Add the about 1/3 of the cheesecake filling to the pan and spread into an even layer. Top the filling with 10-12 Oreos (leave them whole).
  9. Add another 1/3 of the cheesecake filling and spread into an even layer. Top the filling with another 7-8 Oreos, trying to offset their position from the ones on the first layer.
  10. Add the remaining 1/3 of the filling, spread into an even layer, then top with another 10-12 Oreos. The Oreos will sit on top of the cheesecake.
  11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  12. Bake the cheesecake for 45 minutes. The center should be set, but still jiggly.
  13. Turn off the oven and leave the door closed for 20 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  15. Remove the cheesecake from the oven and water bath wrapping (leave it in the springform pan) and refrigerate until firm, 5-6 hours or overnight.

To make the Oreo mousse

  1. To make the Oreo mousse, add the white chocolate chips and 2 tbsp (30ml) of heavy whipping cream to a small bowl. Microwave in 10 second increments until melted and smooth. Set aside to cool to about room temperature.
  2. Whip remaining 1 cup (240ml) of heavy whipping cream, powdered sugar and vanilla extract in a large mixer bowl fitted with the whisk attachment until stiff peaks form.
    25. Carefully fold about 1/3 of the whipped cream into the cooled white chocolate mixture until combined.
  3. Fold in the remaining whipped cream until well combined, then add the chopped Oreos – crumbs and all.
  4. Spoon the Oreo mousse on top of the cooled cheesecake and spread into an even layer. Place the cheesecake back in the fridge until the mousse layer is cold and firm, 2-3 hours.
  5. When the mousse layer is cold and firm, remove the cheesecake from the springform pan.

To finish off the cheesecake

  1. To make the frosting, beat the butter until smooth.
  2. Add the melted chocolate and mix until smooth and well combined.
  3. Slowly add the powdered sugar and salt, mixing until smooth and well combined.
  4. Add 4-5 tablespoons of cream, as needed, to get the right consistency frosting.
  5. Place the cheesecake on a serving plate and frost the edges with the chocolate frosting.
  6. Combine the mini chocolate chips and crushed Oreos and press them into the frosting on the sides of the cake.
  7. Pipe frosting onto the top of the cheesecake in a spiral, beginning from the middle of the cheesecake and piping towards the edge.
  8. Use the remaining frosting to pipe swirls around the outer edge of the top of the cheesecake.
  9. Sprinkle some of the remaining mini chocolate chips and Oreo crumbs on the top of the cheesecake, then garnish with a few Oreos.
  10. Refrigerate the cheesecake until ready to serve. The frosting can get a bit firm, so I suggest leaving it out for about 45 minutes before serving to make it easier to slice. Cheesecake is best when well covered and eaten within 4-5 days.


  • Serving Size: 1 Slice
  • Calories: 725
  • Sugar: 73.2 g
  • Sodium: 329.6 mg
  • Fat: 41.3 g
  • Carbohydrates: 84.8 g
  • Protein: 9.8 g
  • Cholesterol: 111.1 mg



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Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

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  1. Lori Cullen

    This was unbelievable – so good! The directions were easy to follow and well detailed. Best cheesecake I ever made. Thank you! (I also bought and used the silicone cheesecake water bath pan you recommended and that made the cooking process so much easier.)

  2. Azza Misbah

    I’m super excited to try this recipe as this is my go to order at cheesecake factory! One question – When we bake the cheesecake along with the chocolate cake at the bottom, doesn’t the cake at the bottom get overbaked?

  3. Taylorb

    Do you pour the cheesecake mixture over the chocolate cake and then bake the cheesecake. It’s a little confusing.

  4. RalphB

    I would love to make this recipe for our nephew and his boys. To do this I would need to freeze the final cheesecake and ship it across the country. Do you think it will hold up to freezing (Will it taste the same when thawed?). I would plan to keep it in the springform pan when shipping it.

    1. Lindsay

      I’ve honestly never shipped anything like that, so I can’t say for sure. It would be fine to freeze it and then thaw it. As long as it can stay intact and frozen during shipping, I would think that should be fine.

  5. Leila

    There are a lot of steps to this desert, but it is worth it! This is an Oreo explosion in your mouth! I will totally make this recipe again. Thank you for sharing.

  6. Carolina

    I’ve done it and, although it takes time, it is totally worth it!! It turned out amazing! Everybody loved it. I absolutely recommend it.

  7. Sarah

    Wanting to make this for our family’s Christmas gathering in a week. How do you think it would hold up on a 2.5 hr drive?

    I know it will be a centerpiece and well talked about for a long time after! So decadent looking!

    1. Lindsay

      It would probably be fine. If you have a big enough cooler you can stick it in, that wouldn’t be a bad idea.

  8. Hailey Renfro

    Just out of curiosity, why does this recipe only call for 16oz of cream cheese? Any cheesecake I’ve made or looked up recipes for calls for 32oz. Can I make this using 32oz of cream cheese and just double the amounts of the other ingredients?

    1. Lindsay

      The cheesecake is just one layer in this dessert. There’s also a brownie, mousse, etc. That much cream cheese isn’t needed.

      1. Hailey Renfro

        Ohhh, I understand. For some reason I was thinking the mouse was just a topping. I didn’t realize it’s an actual layer. Makes sense! Thank you!

  9. Katie

    How did you get the mousse layer so firm? Every time I tried to spread the frosting on the sides the mousse would mix in with it. I kept it in the fridge overnight so I’m not sure why its not firm.

    1. Lindsay

      It should firm up. Hard to say why, but a couple questions for you – did you use all the powdered sugar called for? Did you use HEAVY whipping cream rather than regular whipping cream?

  10. Melanie

    Wow.. This recipe was SPOT on and was the best cheesecake I’ve ever eaten. I made this for Thanksgiving one year and searched and searched until I found it again because anyone else’s would surely fall short. That white chocolate mousse and homemade cake from scratch… insane.. it cooks beautifully and the flavor profile was soooooo good. Making it again soon!

  11. Creative Mann

    1) I made the Oreo Mousse with your suggestion on making sure it wasn’t too hot by putting it in the freeze for a few minutes…and that was best Mousse I’d ever made. Thank you.

    2) As far as the cake separating from the pan, I finally realized I was adding a step that you didn’t include. I boiled the water…you didn’t say boil the water. I just always assumed that’s what I was supposed to do. So I didn’t boil it this past time and there wasn’t as much separation.

    Ok, now I’m going to try the Red Velvet Cheesecake Cake.

  12. Creative Mann

    Whenever I make this cake I have two problems and I’m not sure how to solve them:

    1) My Oreo mousse always completely dissolves and turns to water and Oreos. Sometimes it happens after I’ve already spread the mousse over the cheesecake and placed it in the refrigerator, and thus ruins the cake. I can’t figure out what I’m doing to cause this.
    2) The chocolate cake base always separates considerably from the edges of the pan, so it’s never a perfect “fit”. Which makes the cheesecake ever so slightly dome shaped.

    1. Lindsay

      Hmm, a couple possibilities are that the white chocolate is too warm when it’s combined with the whipped cream, which could “melt” the whipped cream. Another option could be if you’ve left the powdered sugar out of the whipped cream. I use that to stabilize the whipped cream and without it, it could wilt and therefore “melt”.
      For the dome shape, I’m not sure why that would cause a dome shape. Perhaps I don’t really understand exactly what’s happening.

      1. Creative Mann

        1) Thank you for the advice on the Oreo Mousse. I will try out your suggestions and let you know how it turns out.

        2) The main issue with my 2nd problem was the cake separating from the pan. After baking the cake separates almost a half inch from the pan. Is that normal? Or perhaps I’m over baking it?

      2. Lindsay

        No that’s not normal. Some separation is, but not that much. Sometimes that can happen if a batter is over mixed or possibly over baked.

  13. Mariah

    This was amazing!!!! I made the recipe as stated, but with one exception. I decided to put an oreo crust under the cake layer to act as a sealant because my springform pan is cheap and leaks 🙁
    OMG…The crust with the cake plus the ganache then the cheesecake…HEAVEN!!! Everyone loved it and said that it was better than the one at Cheesecake Factory. Thank you again! This was my first cheesecake and it seemed like I’ve been doing this for years!

  14. Hyedi

    I’m making this for Christmas dinner 2020! I think it looks absolutely amazeballs! I’ll come back and let ya know how it went. I will be taking a peek at the foil wrapping so it doesn’t get water inside..I’ve had problems with that in the past…yes, I LOVE making any style cheesecake, it’s my favorite thing to bake. Thank you for this recipe! 

  15. Rani

    I cooked my cheesecake in 150 C fan forced accidentally, think it should’ve been a lower temperature. It has browned slightly on the top.  Do you think that would have majorly overcooked the cheesecake !? Hopefully it works out!!!  

  16. Madison

    I wanted to make this cheesecake on the weekend, but with a brownie layer instead of cake. Would the brownie get hard/burnt due to baking it twice?
    Also, do you have any cheesecake recipes with brownie bottoms that I could use for reference?
    Thank you!

    1. Christina


      I want to make this recipe for my husbands birthday. I just wanted to clarify. Do you cook the cake two times? Once without the cheesecake layer and once with? Also, if you do bake twice will the cake get overcooked? 

  17. Angie

    My first time baking a cake from scratch EVER and it came out AMAZING! I was afraid that after so much time invested and ingredients used it wouldn’t turn out great, since it was my first time, but I’m so glad I stuck with it. My family was impressed and loved it! Thank you for a fabulous recipe. Will be creating again. 

  18. Sarah ibrahim

    guys i just made this yesterday and it is SERIOUSLY the best cheesecake recipe i have EVER made. it tastes EXACTLY like cheesecake factory’s oreo cheesecake, but i would recommend adding a bit less cream cheese, and changing the frosting to the fudge butter cream by emma’s goodies on youtube (which is what i did), just because this recipe used too much powdered sugar and was too light in color compared to cheesecake factorys. but the REST of the recipe oh my godddd. absolutely incredible.


    Lindsay, I tried using the link to wrapping the spring form pan because my previous cheesecake attempts while wrapping with foil have been less than perfect. I couldn’t access the link. It was no longer available. Do you know how I can get to it?

  20. Nicole

    Ok am I just missing something here. How much vanilla do you put in the chocolate mixture for the cheesecake? I totally messed mine up. It says to add vanilla to the ganache mixture but then says to add vanilla to the cheesecake mixture but I don’t see where it tells you how much? Am I missing it. 

    1. Lindsay

      I’m so sorry that was confusing. The vanilla is for the cheesecake filling. There isn’t any in the ganache. I’ve updated the instructions.

      1. Nicole

        Did I just read it wrong? Well it still turned out great. I ended up mixing the vanilla with the ganache and then mixing the whole thing with the cheesecake mixture so it was more of a chocolate cheesecake instead of two different parts. Everyone said it was amazing. 

      2. Lindsay

        No, you didn’t. It mentioned adding vanilla extract to the chocolate ganache and the cheesecake, which is definitely confusing. I’m glad it worked out and everyone enjoyed it!

  21. Debra

    Hi. I am a little confused about the instructions. After making the first brownie layer, why does it say to clean the spring form pan in preparation for the cheesecake layer? Isn’t the whole cake made within the same pan? Why do I need to cool the brownie layer and place down new parchment paper for the cheesecake layer? Clarification would be greatly appreciated. Thank you!

    1. Lindsay

      It is a bit of an extra step, but I find cleaning off the pan and resetting it before adding the cheesecake helps the cheesecake to not stick to the pan better after it’s baked. You just end up with nicer looking sides on your final cake. But you could skip that if you prefer.

      1. Debra

        Also, do I wait for the chocolate ganache layer to harden some before adding on the cheesecake layer? Thanks!

      2. Debra

        i baked 1/2 of  the recipe today and was wondering how is my cheesecake component affected  since I had water leak inside my foil and lining while baking the cheesecake? i guess I didn’ t set up the crockpot liner correctly. Will my cheesecake part taste “eggy” and chewy Instead of creamy and rich? 😢

      3. Lindsay

        I would think it’d still be ok. It should dry out a little. The bottom layer maybe be a touch soggier than normal, but should be fine.

    2. Debra

      You were right, my bottom was soggy but the cheesekcake was a big hit anyway. Everyone loved it and a co-worker wanted to order one for her son’s birthday. It was 2 evenings worth of work. So it takes time and patience for sure.
      Thanks for sharing your recipe!!!

      1. Zane Blane

        Very confusing directions
        .but got clarity in the comments…your link to your springform pan prep does not work..

  22. Cecilia

    This was amazing! The only thing I did different was the mousse because I didn’t like the texture the melted chocolate gave it. Instead I made the whipped cream and added a little white chocolate pudding mix. We liked it a lot more! 

  23. Michelle Green

    Another showstopper dessert! I just love your site and all your recipes are amazing. This tasted exactly like the cheesecake factory’s version. Thanks Lindsay, my family loved it! 

  24. Naomi

    Delicious oreo cheesecake recipe! Gorgeous too, everyone was impressed by the way it looked and the way it tasted.

  25. H

    Not sure where 3 h and 45 minutes as a total time came from. This thing takes almost an entire day to make following your instructions. You chill the cheesecake 5-6 hours or overnight, then chill the mousse 2-3 hours. That alone adds an extra 7-9 hours to the preparation time. I really think this should be mentioned in the notes instead of just ‘plus cooling time’.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29