Strawberry Oreo Cheesecake



1 box of brownie mix plus ingredients

1 1/2 cups Oreo cookie crumbs

1/4 cup unsalted butter, melted

3 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1/2 cup sour cream

1/2 cup buttermilk

2 teaspoons vanilla extract

12 Oreo cookies, roughly chopped

-1 box of strawberry jello


  • Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil. Prepare brownies as directed on the box and bake for 5 minutes.
  • In a medium bowl, combine Oreo cookie crumbs and melted butter. Add mixture into the bottom of the prepared springform pan on top of the brownies.
  • In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
  • Mix in sour cream, buttermilk, and vanilla extract until smooth and well combined.
  • Gently fold in chopped Oreo cookies. Pour batter over the crust in the prepared pan.
  • Place the springform pan into a larger pan and pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
  • Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
  • Prepare jello as directed and pour over the cheesecake and chill in freezer for 10 minutes.
  • Remove cheesecake from oven by running a knife around the edges to loosen. Refrigerate for at least 4 hours or overnight before serving. Add oreos & extra garnishes to the top as desired.

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