Ingredients
- Oreo Cookies, 1 1/2 cups crushed
- Unsalted Butter, 5 tablespoons melted
- Cream Cheese, 32 ounces softened
- Granulated Sugar, 1 1/2 cups
- Eggs, 4 large
- Vanilla Extract, 1 teaspoon
- Sour Cream, 1 cup
- Cherry Pie Filling, 1 can (21 ounces)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine crushed Oreo cookies and melted butter. Press into the bottom of a 9-inch springform pan to form the crust.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Step 3: Pour half of the cream cheese mixture over the Oreo crust. Spoon half of the cherry pie filling over the cream cheese layer. Pour the remaining cream cheese mixture over the cherry filling.
- Step 4: Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble.
- Step 5: Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This prevents cracking.
- Step 6: Remove from oven and refrigerate for at least 4 hours, or preferably overnight, before serving. Top with remaining cherry pie filling before serving.
Notes
- For best flavor and texture, store leftover cheesecake in the refrigerator, covered, for up to 3 days.
- While not usually reheated, you can let a slice sit at room temperature for 15-20 minutes to slightly soften before enjoying.
- Garnish each slice with a dollop of whipped cream and a sprinkle of chocolate shavings for a classic Black Forest touch.
- To prevent a sunken cheesecake, ensure your cream cheese is fully softened before mixing, as lumps can lead to uneven baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American