An Oreo coating can be the one thing that distinguishes your cheesecake recipe for more traditional recipes. Oreo cookies are dark chocolate wafers with a cream center. The taste can complement a number of flavoring options for cheesecake. For example, you could make a chocolate crust to highlight a strawberry filling. Whatever your reasons, Oreo crusts require little effort to complete. The process is similar to making a standard graham cracker crust.
Place 24 whole Oreo cookies into a bag and tie the end of the bag shut. Set the bag onto a sturdy table.
Crush the cookies with a rolling pin or meat tenderizer. The cookies need to break down to crumbs. Open the bag and pour the crushed Oreos into a mixing bowl.
Heat 1/4 cup of butter in the microwave until melted. Watch the butter closely to ensure it does not scorch.
Pour the melted butter over the cookie crumbs and mix with a spoon or your hands.
Press the Oreo crumb mixture into the bottom of a pan. Use a pan deep enough to contain your cheesecake. The crust should be even and as smooth as possible.
Set the pan into the refrigerator for 1 hour. This will solidify the butter and create the crust.
As an alternative, place the cookies and butter into a food processor. This will eliminate the need to crush the cookies. Process the cookies first and then add the melted butter to create the crust mix. Save some cookie crumbs to decorate the cheesecake once complete; sprinkle the crumbs over the top of the filling. If your recipe calls for a graham cracker crust, you may be able to substitute the Oreo layer instead.