Indulge in a creamy and decadent dessert with Naomi Nachman’s Cookies and Cream Ripple Cheesecake recipe that will leave you wanting more.

Picture by Miriam Pascal

Dairy Yields 1 (9-inch) cheesecake


  • Crust
  • 1½ cups chocolate sandwich cookie crumbs
  • 3 Tablespoons butter, melted
  • Filling
  • 3 (8-ounce) blocks brick cream cheese
  • 1 cup sour cream
  • 4 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons flour
  • 1½ cups chocolate sandwich cookie crumbs
  • whipped cream, for garnish, optional
  • additional sandwich cookies, halved, for garnish, optional


  1. Prepare the crust: Combine cookie crumbs and melted butter in a small bowl until coarse crumbs form. Press mixture into the bottom and up the sides of a 9-inch springform pan. Press around the edge with the bottom of a measuring cup to smooth it out.
  2. Place the pan in the freezer for the crust to firm up while you prepare the cheese mixture.
  3. Preheat oven to 350°F.
  4. Prepare the filling: In a large bowl with a handheld mixer or in the bowl of an electric mixer, combine cream cheese, eggs, sugar, vanilla, and flour until smooth. Do not overmix.
  5. Assemble the cheesecake: Remove ¾ cup of the batter and mix it with cookie crumbs. It should form a wet mixture.
  6. Remove pan from freezer. Pour about half of the plain batter into the pan. Drop spoonfuls of the cookie mixture over the batter, covering as much of the surface as possible.
  7. Carefully cover the cookie mixture with remaining plain batter.
  8. Bake for 55 minutes. Turn the oven off; let cake cool in the oven for about 1 hour to prevent cracks.
  9. Allow the cheesecake to cool completely before serving.
  10. Optional garnish: Top with whipped cream and halved cookies.

***Recipe by Naomi Nachman from Perfect Flavors shared with permission by Artscroll/Mesorah publications.