• Avoid a cracked or split cheesecake by not over-mixing the cheesecake batter/base once you’ve added the eggs. Eggs hold air in the batter which can cause the cheesecake to rise too much during baking causing it to crack.
• If you don’t want to remove the cream from the Oreo Cookies when making the cookie crust just use 1-2 tablespoons (14-28g) less butter. Leaving the cream makes a much sweeter cookie crust that for our tastes is too sweet for this caramel white chocolate base.  But if you really have a sweet tooth, it may just be perfect for you!
• How to prepare the cheesecake pan for surviving the water bath it cooks in. Use heavy-duty aluminum foil with a large enough surface area that it will not only cover the bottom of the pan, but it will also come up the sides around the pan. Apply approximately 3 layers of aluminum foil to ensure no water will seep into the cheesecake while cooking. I always recycle and reuse foil when it doesn’t have contact with food which is the case here.
• If you’ve never worked with caramel, take a look at the step-by-step recipe photos for a little help. This way you’ll know what to expect during the 10-12 minutes caramel cooking time.
• If your caramel sauce gets hard when you add it to the cheesecake base, here’s how you troubleshoot it. It’s ok if the caramel starts to harden a bit when it hits the cheesecake base. It should still easily incorporate into the base after some vigorous whisking. However the longer you wait, the harder it is to easily blend the two mixtures. Difficulty blending the caramel with the cheesecake base should only happen if you’ve waited too long to incorporate the caramel. But, if this happens to be the case, don’t worry. Just keep whisking the caramel mixture into the base until the color starts to change from white to an amber hue. After you’ve poured the base into the cookie crust if you have any smaller stubborn chunks of caramel still remaining in the bowl simply pull the caramel apart using your fingers (it’s messy) and dot the cheesecake base with it. It will magically melt into the cheesecake as it bakes and it will be delicious.
• Make mini cheesecakes by using mini cheesecakes molds or springform pans. You can even use foil or silicone muffin liners and a muffin pan to make smaller portions. Adjust the baking time accordingly.
• Oreos information: 42 Oreo cookies with the cream removed weigh a total of 350g
• If you make the 10-Minute Berry (Licious) Sauce, you should pass it through a sieve (fine mesh strainer) to remove the seeds if you want a smooth more refined sauce.
• Substitute the 8-inch springform pan for a 9 or 10-inch pan if you want.  Make the following adjustments to the crust and baking times if you do.
  • 9-inch pan: Only bring the cookie crust 1/3 of the way up the sides of the pan. Bake cheesecake for approximately 50 minutes.
  • 10-inch pan: Spread out the cookie crumbs out just to cover the bottom of the pan and bake for 40-50 min.

How Do You Store Cheesecake?

You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it’s been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can’t tell it’s been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage. 

Can You Freeze Cheesecake?

Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it’s at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can’t wait for it to thaw.

• • If you’re freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
  • If you’re freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I’ve actually had cheesecake in the freezer for as long as 6 months and as long as it’s been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat. 
  • If you’re freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.