Name: Cookie Monster Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 200g Oreo cookies (crushed); 45g Butter (melted); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 80g Crushed cookies; 60g Cookie dough

Description

A cookie lover’s cheesecake with an Oreo crust, coarse-chopped Oreos folded into the filling, and chunks of cookie dough throughout. Every bite is loaded with cookie flavor and texture.

Special Instructions

For the Oreo crust, crush 180g Oreos (including the cream filling) and mix with 60g melted butter. Press into the pan. For the filling, coarse chop the Oreos — do not fully grind them, leave them in rough pieces for texture. You also need cookie dough in addition to the Oreos: add chunks of cookie dough throughout the filling. Do not over-mix.

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Filling

Ingredient	Amount	Notes
Cream cheese	452g	2 × 8 oz bricks (Philadelphia)
Sugar	100g
Kosher salt	2g
Vanilla extract	5g
Heavy cream	130g
Eggs	3 eggs
Crushed cookies	80g	Oreos, coarse chopped -- do not fully grind
Cookie dough	60g	Chunks of cookie dough mixed in

Crust (oreo)

Ingredient	Amount	Notes
Oreo cookies (crushed)	200g	About 20 cookies, cream removed
Butter (melted)	45g

Instructions

Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
Make the crust: Let the butter come to room temperature. Break up oreo a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.