Red Velvet Oreo Cheesecake

Ingredients

• 2 cups oreo cookie crumbs - about 25 cookies with centers (200g)
• 1/4 cup granulated sugar (50g)
• 1/4 cup or 4 Tbsp salted butter, melted (56g)
• 3 cups or 3-8 oz. packages full-fat cream cheese, room temperature (678g)
• 1 cup granulated sugar (200g)
• 1/2 cup full-fat sour cream, room temperature (128g)
• 1 1/2 Tbsp vanilla extract or vanilla bean paste (18g)
• 1 1/2 Tbsp heavy whipping cream, room temperature (22g)
• 3 Tbsp cornstarch (24g)
• 2 tsp red gel food coloring
• 3 large eggs, room temperature (168g)
• 1/2 cup chopped up Oreos - about 8 cookies (45g)
• 1/2 cup dark chocolate chips or chopped chocolate, melted (80g)
• Whipped cream
• 1/4 cup chopped up Oreos (30g)
• Electric Mixer
• 8- inch springform pan
• Rubber spatula

Instructions

1. 1

   --- Oreo Cookie Crust ---

2. 2

   Preheat oven to 350 F / 175 C. Spray an 8-inch springform pan or cheesecake pan with non-stick baking spray, then place a parchment round on the bottom of the pan and spray the top of it.

3. 3

   Using a food processor, crush 25 Oreo cookies until they have a fine crumb. Pour in 1/4 cup granulated sugar and 4 Tbsp melted butter and pulse until the cookie crumbs look moist.

4. 4

   Pour the cookie mixture into the prepared pan. Use the back of a spoon or the bottom of a measuring cup to press down firmly and create a compact, even crust covering the bottom of the pan and reaching about 2/3 way up the sides of the pan.

5. 5

   Bake for 9-10 minutes then remove from the oven. Place the pan on a wire rack to cool, and keep your oven on but lower the temperature to 300 F / 150 C.

6. 6

   --- Red Velvet Oreo Cheesecake ---

7. 7

   While the cookie crust bakes and cools make the cheesecake filling.

8. 8

   Place 3 cups of room temperature cream cheese in a large bowl. Beat with a hand mixer or stand mixer fitted with a whisk attachment on a medium to medium-high speed for 4-5 minutes until creamy and smooth. Scrape the sides and bottom of the bowl a few times throughout the process.

9. 9

   Add in 1 cup of sugar, 1/2 cup sour cream, 1 1/2 Tbsp vanilla extract, 1 1/2 Tbsp heavy cream, 3 Tbsp cornstarch and 2 tsp red gel food coloring. Mix on a low speed until combined, scraping the sides of the bowl with a rubber spatula as needed.

10. 10

    Crack 3 large eggs into a separate bowl and mix together with a fork until scrambled. Slowly mix the eggs into the cream cheese mixture on a low speed. Mix just until the eggs are incorporated, then finish mixing the batter by hand with a rubber spatula. The batter should be smooth and completely free of any lumps!

11. 11

    Gently bang your mixing bowl on your counter a few times to help release any trapped air bubbles (these can cause your cheesecake to crack).

12. 12

    Pour 1/2 of the cheesecake filling on top of the cooled cookie crust, then sprinkle 1/2 cup of chopped Oreos over the batter. Pour the remaining batter on top of the Oreos.

13. 13

    Place the cheesecake pan on a large cookie sheet to catch any potential leaks, then bake the cheesecake at 300 F for 12 minutes.

14. 14

    Without opening the oven door, reduce the oven temperature to 225 F / 110 C and bake for an additional 110 - 115 minutes. It sounds crazy, but low and slow is the best way to bake up a perfect, crack-free cheesecake without a water bath.

15. 15

    Once the cheesecake is fully baked, turn off your oven and let the cheesecake sit in the oven for 1 hour without opening the door.

16. 16

    After 1 hour of cooling in the oven, crack your oven door open with a wooden spoon and let the cheesecake cool in the oven for another hour.

17. 17

    Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours. Once it's reach room temperature, cover the top of the cheesecake with foil and refrigerate the cheesecake for an additional 3-4 hours or overnight.

18. 18

    When you're ready to enjoy this red velvet Oreo cheesecake, remove it from the fridge and carefully release it from the pan.

19. 19

    Drizzle melted chocolate over the top of cheesecake and top with whipped cream swirls and chopped Oreos. Use a sharp, warm knife to cut into the chilled cheesecake. Clean the knife after each cut to get perfect slices.

20. 20

    Leftover cheesecake can be kept in the fridge for up to 5 days in an airtight container.