Velvet Oreo Cheesecake (Print)

Enjoy a soft red velvet base paired with Oreo cheesecake and a silky ganache topping. A heavenly combo for sweet tooths.

# Ingredients:

01 - 1 1/2 cups all-purpose flour, helps give structure.
02 - 2 tsp unsweetened cocoa powder, a subtle chocolate twist.
03 - 1/2 tsp salt, boosts flavor.
04 - 1/2 cup unsalted butter, softened, adds moisture.
05 - 1 cup granulated sugar, adds sweetness.
06 - 1/2 cup sour cream, room temperature, keeps it moist.
07 - 1/4 cup vegetable oil, ensures softness.
08 - 2 tsp pure vanilla extract, adds aroma.
09 - 2 large eggs, room temperature, for stability.
10 - 4 tsp red food coloring, gives it that classic hue.
11 - 2/3 cup buttermilk, room temperature, keeps it tender.
12 - 1 tsp baking soda, makes it rise.
13 - 1 tsp white vinegar, activates the baking soda.
14 - 10 Oreos, crushed into crumbs (filling removed), for the crust.
15 - 24 oz cream cheese, full-fat and soft, for creaminess.
16 - Oreo filling saved from those 10 Oreos, to boost flavor.
17 - 1 cup granulated sugar, for added sweetness.
18 - 1 tbsp cornstarch (or flour), thickens the mixture.
19 - 1 cup sour cream, room temperature, makes it creamy.
20 - 1 tbsp pure vanilla extract, for extra flavor.
21 - 2 large eggs plus 1 yolk, room temperature, for binding.
22 - 15 Oreos, roughly chopped, for texture.
23 - 1 cup dark chocolate chips, for the topping.
24 - 1/2 cup heavy cream, smooths out the ganache.
25 - 1 can pre-made cream cheese frosting, for the finishing touch.
26 - 8 Oreos, crumbled, for garnish.

# Steps:

01 - To start the red velvet base, heat your oven to 350°F. Line both a 9-inch springform pan and an 8-inch round pan with parchment, and spray lightly. Mix the flour, cocoa, and salt in one bowl. In a different bowl, cream the butter and sugar till fluffy, then combine with sour cream, oil, vanilla, eggs, and red coloring. Add the dry ingredients in batches, alternating with buttermilk, and lastly mix in baking soda and vinegar. Split the batter into the two pans and bake for 18-20 minutes. Let them cool fully.
02 - Grind the Oreo wafers into a fine crumb. Beat together the cream cheese, Oreo filling, sugar, and cornstarch until it’s smooth. Stir in sour cream, vanilla, eggs, and the yolk until evenly mixed. Gently fold in the Oreo crumbs and chopped pieces. Pour this over the cooled red velvet layer inside the springform pan.
03 - Pop the cheesecake into a 300°F water bath, letting it bake for about 90 minutes. Cool it gradually in the oven before chilling it in the fridge overnight.
04 - Warm up the chocolate chips with heavy cream in the microwave. Stir it all together until it’s evenly melted and glossy. Slowly spread it over the chilled cheesecake.
05 - Crumb the extra red velvet cake and gently press it onto the outer edges of the cheesecake. Add cream cheese frosting on top, then sprinkle the chopped Oreos for finishing touches.

# Notes:

01 - It blends rich red velvet layers with creamy Oreo cheesecake for a knockout dessert.
02 - Bringing ingredients to room temperature makes them mix better and smoother.
03 - Letting the cheesecake cool in the oven helps it avoid splitting at the top.

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