I want to make an Oreo cheesecake. The recipe I found says nothing about putting crushed Oreos on the sides of the pan, only on the base. But I don’t like a cheesecake to be bare on the sides. If I lined the sides of the pan, would that have any effect on the baking process? This is for a friend coming in from out of town, so presentation is important.
The cheesecake should come out fine even if you put crust on the sides. Cheesecake needs to cook relatively slowly, and if you’re browning the edges you did it too hot anyway. So you won’t be messing up heat transfer or flavor if you’re doing it right.
The problem I have with crust on the sides is that there’s not enough cheesecake to make it worth eating the extra crust. In my mind, cheesecake crust is only there to keep the bottom from sticking. While it can add a little extra flavor and texture, it’s never been something I want to eat by itself or in large amounts. Of course, it’s simple enough to just not eat the crust on the sides.
One exception to this: I once ate a cheesecake that used slivered almonds on the sides. Very thin and they toasted up to a nice nutty flavor. That actually did work.
I think the crust of a cheesecake is the best part! Plain cheesecake is just boring sweetened cream cheese. But add a buttery graham cracker crust and it’s an awesome flavor and texture extravaganza. I’ve also had oreo crusts, just not on cheesecake, and I bet that would be an excellent match.
Of course, I think the crust is the best part of anything. Pizza and pies, for sure. So maybe I’m not the best one to ask. I think my next cheesecake will have crust on top, in addition to the bottom and sides. 
Okay, if it’s not going to hurt anything, I will put crust on the sides. Thanks for replying!
I also like the look of miniature chocolate chips, but I figure that would have to be done by hand after baking. I may cut some extra Oreos in half and march them around the top, though.
I bake cheesecake by “appearance” rather than by time. More/thicker crust may impact the length of time you have to cook it, although I couldn’t say by how much.
Generally speaking, the center of a cheesecake should still look slightly jiggly when you turn the oven off. It will set as it cools down.
I WISH the Cheesecake Factory would serve their cheesecakes with the crust on the side.
The recipe I’m going to use is an approximation of the Cheesecake Factory recipe.
I thought you applied the side decoration after the thing is baked.
Then there is the quick way where it’s served in a flower pot or pail with optional gummy worms.
I suppose you can add it afterward, but the ones I’ve seen made put the crust in the pan first, then add the cheesecake batter. With a graham or oreo crust, you are mixing in a lot of butter, and that makes sure it sticks together and holds its shape when you press it against the bottom and/or sides of the pan.
I makea key lime cheesecake and for the crust I use crushed lemon sandwich cookies. It really works well.
StG