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That’s right, kids! The good stuff is still available to us!

Creamy white and packed with crunchy bits of cream-filled wafer cookies this cake will make a huge splash whenever you serve it!

(I have to say my daughter made the one that got photographed…so gorgeous!)



Vegetable cooking spray
2 pkgs sugar free Oreos or Murray’s sugar free chocolate sandwich cookies, divided
1/4 cup butter, melted
Four 8-ounces pkgs reduced-fat cream cheese, softened
1 1/4 cups Splenda Granular
2 teaspoons vanilla extract
3/4 cups sour cream
1/4 cup heavy whipping cream
4 eggs

Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil so that the butter doesn’t seep out and burn in the oven and place on a baking sheet. Set aside.

Finely crush 1 1/2 pkgs of the Oreo cookies (or 1 pkg of the Murray’s) and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.

In a large bowl whip the softened cream cheese just until smooth. Beat in the Splenda, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice. (Cheesecakes will be creamy, soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest!) Makes 18 servings.

Per Serving: 230 Cal; 6 g Protein; 17 g Tot Fat; 14 g Carb; 0 g Fiber; 0 g Sugar; 219 mg Sodium


21 Comments Add yours

  1. Tammy says:

    Linda – I don’t own a springform pan, but I do have a deep-dish pie plate. Would you recommend halving this recipe to do it in a pie plate? Thanks! This looks incredible!

    1. Linda says:

      That would be fine, doll…you could even do it in a square 9×9 inch pan if you want, and cut into bars.

      The only problem I can see is the sandwich cookies release a lot of grease and it usually leaks out the bottom of the springform…so maybe don’t use the butter in the crust.

      Simply press – as well as possible – into the bottom of the pan…bake for 5 minutes, until melted, and press it down…then bake for another 6-7 minutes. This should eliminate that problem.

  2. Kevin says:

    That cheesecake looks so good and it is calling to me. I like the bits of cookie throughout the cheesecake.

  3. Nooschi says:

    That is one FINE looking cake! I’m hungry for Oreo cheesecake now. Nice pics.

  4. Cheryl says:

    OH MY GOSH, I am in love with this, I cant tell you have dang happy I am that I found your blog!!!

  5. Midsomermaven says:

    I have made this cheesecake and it is fabulous! I have made many of your recipes and honestly there is only one I tried that I didn’t love, that is a much better track record than most of the cookbooks that I own and I own several thousand (yes, thousands)
    Love you,

    1. Linda says:

      Thank you, doll!
      That is a very high compliment indeed!

  6. Ramona says:

    Would it be okay to use Fage yogurt instead of sour cream?

    1. Linda says:

      I’m sure it would work just fine. The only thing different would be a slightly more tangy taste because the Fage is more sour than sour cream.
      Might add a couple more tablespoons of Splenda if you like things sweet-sweet!

  7. I don’t use Splenda (I use Stevia) but this looks FANTABULOUS!!!!! I came over from Healthy Yum. SO glad I did!!!

    aka Raw Juice Girl

  8. CaSaundra says:

    This looks stunning & delish!! I have a lot of oreo/cream cheese lovers in the fam, so this would be perfect for a get together–thanks!

  9. Oh, my gosh. Linda, this looks amazing.

  10. Tracy Coleman Perez says:

    Linda, I made this cheesecake last summer for my birthday and it was sooooo good. Creamy, lush, and delicious. It was wonderful to be able to serve my family not only a gorgeous dessert, but one I could indulge in without fear of dumping. Thank you for all the wonderful recipes! You are such a gracious woman and a wonderful role model for me. I can’t wait for the opportunity to give you a hug in person. I know it will happen one day. I can “see” it!

  11. Marcia Hestand says:

    Linda, Doll,

    Can I use Whey Low measure for measure instead? I am totally in LOVE with Whey Low! And I want to revise this, make it a Red, White, and Blue for July 4. Berries? Different crust? You know me! Always fiddling!

    1. Linda says:

      Absolutely you can use WL measure for measure.

      The chocolate crust is awesome and gives a gorgeous contrast.

      Leave out the cookies… Fold in strawberries OR do a thickened strawberry layer (half the chzck mix, layer of straw, remaining chzck mixture) and then the blues on top (since they tend to turn purple when cooked and don’t stay true blue!)


    2. Linda says:

      Left a reply on the recipe page. Sounds FABULOUS…might have to try it myself!

  12. rachemn says:

    I’ve been looking for the perfect recipe to bring in to work for the ‘birthday club’ meeting, but it’s for 30 people…and I don’t have a springform pan. So my question is..can I double this and do it in a larger cake pan? Or, since the meeting consists of chefs, sous chefs, nutritionists, diaticians and others in the food service business, should I buy a couple of springform pans and do this up right? Really don’t want to transport two cakes if possible, but do want to impress.

    1. Linda says:

      Hey doll!

      Doubling a cheesecake and baking in a single pan (unless it’s HUGE) doesn’t work too well. The taller the cake the longer it takes to bake and increasing the chance of it over-baking on the top before it gets done in the middle.

      For a DOUBLE recipe, I’d do it in two springform pans, two 9×13 baking pans, or as mini’s in muffin tins. (Two regular cake pans would be fine for a SINGLE recipe – since the springform pan is twice as tall as the regular cake pans, it would fit. You’d get thirty pieces, they’d just be not as tall…not quite as impressive, but still good. The baking time would be a lot less. (It’s done when the middle still jiggles slightly.)

      The same would go for a 9×13 inch shallow pan – the SINGLE recipe would fit, but the baking time would be less than for the 9 or 10 inch taller cake…about 35-40 minutes.

      The regular-sized-muffin-pan minis would be fun – in paper liners (silver or white to be more pretty-er!) – baking time would be like 15-18 minutes.

      Hope this isn’t clear as mud!

  13. Rachel says:

    Could you make this with the liquid splenda drops to lower the carbs? I’m buying my springform pans today!

    1. Linda says:

      Oh, gosh, doll…I don’t know about that as I’ve never used those. I’ll ask Pinkie, since she loves the drops for other things – not sure if she’s baked with them or not. I know the granular Splenda sort of melts into nothingness and doesn’t add volume like sugar does, so using the drops may be fine in a cheesecake. (I couldn’t begin to tell you how much to use, either. I’M SO MUCH HELP!!)

      If you are making this for a “show off” dessert (which I LOVE doing!) then use the Splen Gran, just in case!! But definitely trying it with a half recipe as a trial and error type thing would be worth it.

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