Strawberry Cookies & Cream Cheesecake

My co-worker, Jill, loves pink.  LOVES it.  And she can pull it off.  She has a sign “Life Is Better in Pink” displayed prominently and unabashedly at her desk.

I love pink too — not as much as blue — but more than I used to admit because I’m over the whole “Barbie/Pink” affiliations.  Thank you P!NK, singer and entertainer for that!  Jill is headed to a new job soon, so for her send off I volunteered to make a cheesecake.  After much research, I opted for a cookies & cream cheesecake recipe, supposedly from the Cheesecake Factory.  To add a little “pink” I decided to make it a strawberry cookies & cream variety. Easy enough with about 1/2 cup of strawberry preserves and just a hint of red food dye.  The original recipe, I found here:

But the recipe and my “additions” can be found below.


All Ingredients must be at room temperature before beginning.

  • 3   8 oz-packages of cream cheese (1& 1/2 lb.)
  • 1 cup sugar
  • 5 large eggs
  • 1/4 teaspoon salt
  • 2 teaspoon vanilla
  • 1/2 cup flour
  • 8 ounces sour cream
  • 1/2 cup of strawberry preserves
  • red food coloring
  • 5 Oreo cookies (coarsely chopped for the batter)
  • 10 coarsely chopped Oreo cookies for the topping


  • 1 & 1/2 cup Oreo cookie crumbs (about 25 Oreo processed in food processor)
  • 2-3 tablespoon melted butter
  • 9″ spring form pan (buttered on bottom and sides)


  • 1/2 to 1/3 cup of chocolate chips
  • 1/2 cup of strawberry preserves
  • 1 Tb of sugar


1.   To prepare the crust, line springform pan with parchment paper.  Mix melted butter with Oreo crumbs and press in the bottom of the spring pan.  You can press into a level layer or press some up the sides.  Set aside.

2.   To prepare the filling, beat cream cheese with a mixer on low until fluffy.

3.   Slowly add sugar and continue beating cream cheese until mixed well.

4.   Add eggs one at a time and continue to beat until blended.

5.   Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.

6.   Stir in strawberry preserves and food coloring (10 drops?) then stir in the coarsely chopped Oreo cookies with a spoon.

7.  Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.

8.  Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.

9.  After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

10. Heat strawberry jam and 1 Tb of sugar over low heat until bubbly.  Drizzle over the top of the cheesecake.  Melt chocolate chips over low heat and drizzle over cheesecake.  Return to refrigerator for 30 minutes or so to set.

To easily remove from pan, place completely chilled cheesecake in the freezer for about 1 hour.  Remove outer ring and carefully with a large knife or spatula separate the parchment paper from the bottom of the pan and lift off.  Transfer to a larger platter to serve.

Please — do enjoy!  The original recipe says it will serve 4 to 6, but judging from the size, maybe that is 4 to 6 over a 10 day period.

And… the party.  Note — while I did cut the cake, I did not partake.


3 thoughts on “Strawberry Cookies & Cream Cheesecake

  1. Not only was this cheesecake PINK and beautiful, but it was DELICIOUS! Karen, you are the cheesecake QUEEN and I am going to keep this recipe forever!! THANK YOU!

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