Fantastic Creamy Oreo Cheesecake 🍪

Fantastic Creamy Oreo Cheesecake 🍪

This Fantastic Creamy Oreo Cheesecake combines a rich, creamy cheesecake with a crunchy Oreo crust and topped with an irresistible chocolate ganache and extra Oreo crumbs. Perfect for any occasion, this cheesecake is a sure hit!

Ingredients:

• For the Oreo Cookie Crust:

• 3 tablespoons butter, melted 🧈
• 1 ½ cups crushed Oreo cookies (about 18-20 cookies) 🍪

• For the Cheesecake Filling:

• 2 pounds cream cheese, at room temperature 🧀
• ¼ cup sour cream, at room temperature 🥄
• 1 ¼ cups sugar 🍬
• 4 large eggs, at room temperature 🥚
• 1 teaspoon vanilla extract 🌼
• ¼ cup heavy cream 🥛
• 9-10 Oreo cookies, cut into small pieces 

• For the Ganache:

• 2 oz semisweet chocolate 🍫
• ¼ cup heavy cream 🥛
• Extra:
• Crushed Oreo cookies for topping 🍪

Instructions:

For the Oreo Cookie Crust:

1️⃣ Preheat Oven: Set your oven to 325°F (165°C).

2️⃣ Prepare Pan: Line the bottom of a 9-inch springform pan with aluminum foil. Pull the foil up around the sides of the pan. Butter or spray the sides of the pan.

3️⃣ Mix Crust: Combine melted butter and crushed Oreos in a bowl. Press the mixture firmly into the bottom of the prepared pan.

4️⃣ Bake Crust: Bake for 10 minutes. If you prefer, you can refrigerate the crust instead of baking it.

For the Cheesecake Filling:

1️⃣ Mix Cream Cheese: Beat cream cheese in a large bowl until smooth. Add sour cream and mix until combined.

2️⃣ Add Sugar: Gradually add sugar, beating on medium speed until dissolved.

3️⃣ Incorporate Eggs: Add eggs one at a time, mixing just until combined. Scrape down the sides of the bowl after each addition.

4️⃣ Add Flavorings: Mix in vanilla extract and heavy cream until smooth.

5️⃣ Add Oreo Pieces: Scatter small pieces of Oreo cookies over the batter. Lightly press crumbs into the mixture.

6️⃣ Bake Cheesecake: Pour the batter into the crust. Bake for 10 minutes at 325°F, then lower the temperature to 300°F (150°C) and bake for an additional 60 minutes. The cheesecake should jiggle slightly in the center.

7️⃣ Cool Cheesecake: Turn off the oven and leave the cheesecake inside for 1 hour. Run a smooth-bladed knife around the edges to prevent cracks. Cool to room temperature, then refrigerate for at least 8 hours or overnight.

For the Ganache:

1️⃣ Heat Cream: Bring heavy cream to a boil.

2️⃣ Make Ganache: Chop chocolate and place it in a small bowl. Pour hot cream over chocolate and stir until smooth.

3️⃣ Top Cheesecake: Pour ganache over the chilled cheesecake. Sprinkle with additional crushed Oreos.

To Serve:

1️⃣ Remove Cheesecake: Unwrap and remove the cheesecake from the springform pan. Place it on a serving plate.

2️⃣ Garnish and Serve: Top with crushed Oreos and ganache. Serve chilled.

Notes:

Storage: This cheesecake keeps well in the refrigerator for several days and can be frozen for up to a month.

Crust Options: You can skip baking the crust if you prefer a softer base.

Enjoy your slice of creamy, cookie-filled heaven! 🍰