It’s my birthday and I’ll eat cake if I want to … especially if it’s my personal flave (yes flave): OREO CHEESECAKE.

For years, it’s been a family tradition to rock cheesecake for our big B-day celebrations (call it a Greek thing) and while other family members have embraced enticing varieties including Rocky Road (uncle) and Brownie (go mom!),  for me, it’s always been about the Oreo dream.

I mean really, what could be better than the cheesecake version of such a spectacular childhood dessert?

Heck, don’t take my word for it, make it the star of your next birthday bash, Social Gals and Gents … and thank me later. 😉



  • 24 OREO Cookies, crushed and divided
  • 3 tablespoons butter, melted
  • 3 250 gram packages PHILADELPHIA Brick Cream Cheese
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 3 eggs


How to:

  • Heat oven to 350 degrees F.
  • Place 16 cookies in a resealable plastic bag.
  • Flatten bag before sealing to remove excess air.
  • Crush cookies in bag with a rolling pin.
  • Place in a bowl.
  • Add the butter and mix well.
  • Press onto the bottom of a 9-inch springform pan.
  • Beat the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium.
  • Add eggs one at a time, beating until blended before adding the next.
  • Chop or crush remaining eight cookies.
  • Gently add half into the cream cheese batter.
  • Pour over the prepared crust.
  • Sprinkle with the remaining chopped cookies.
  • Bake for 45 min.
  • Cool.
  • Refrigerate for three hours.
  • Divide into 12 pieces.
  • Store leftover cake in refrigerator



By Jenn Campbell

Montreal-based luxury lifestyle social magazine. for lovers of: parties, solid fashion, fine eats, sexy escapes, the best in fitness and health trends, motivating quotage, good pop and other culture, celebrity fabulousness and the whole luxury lifestyle landscape in general.

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