Four-Way OREO Cheesecake

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • [heading] Crust
  • 36 OREO Cookies, divided
  • ¼ cup butter or margarine, melted
  • [heading] Cheesecake
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup sour cream
  • 4 egg s
  • [heading] Toppings
  • 1 oz. semi-sweet baking chocolate
  • 1½ oz. white baking chocolate
  • ¼ cup thawed frozen whipped topping
  • ¼ cup each raspberries and blueberries
  • ¼ cup Mini OREO Cookie s
  • 1 tsp. multi-colored sprinkles
  • 3 marshmallow s, cut in half
  • ½ tsp. each assorted colored sugar s (red, green, yellow, blue, orange, pink)
  • 1 piece red string licorice, cut into 6 lengths (about 2-1/2 inches each)

Nutrition facts

Recipe Tips


Heat oven to 325ºF.


Crust: Process 28 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan. Coarsely chop remaining cookies.


Cheesecake: Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies; pour over Crust.


Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.


Toppings: Melt chocolates, separately, as directed on packages. Visually divide Cheesecake into 4 sections. Spread whipped topping onto 1 section; top with berries. Spread second section with semi-sweet chocolate; top with cookies, then drizzle with 1 tsp. white chocolate. Spread remaining white chocolate onto third section; top with sprinkles.


Dip cut sides of marshmallow halves in colored sugar; arrange on remaining cheesecake section to resemble bunch of balloons. Add licorice piece at bottom of each balloon for the string.