Name: Oreo Cheesecake
Prep time: 1 h
Total time: 13 h
Yield: 10 - 12 serving(s)
Ingredients: Cooking spray, for the pan; 30 chocolate sandwich cookies, such as Oreos (about 12 oz.); 6 tbsp. salted butter, melted; 4 (8-oz.) packages cream cheese, at room temperature; 1 1/4 c. sugar; 1/2 c. sour cream, at room temperature; 2 tbsp. all-purpose flour; 1/2 tsp. kosher salt; 4 large eggs, at room temperature; 1 tbsp. vanilla extract; 18 chocolate sandwich cookies, such as Oreos, cut into quarters (about 7.2 oz.); Boiling water, for the water bath; 4 oz. bittersweet 60% chocolate, finely chopped; 1 1/4 c. heavy whipping cream; 3 tbsp. sugar; 1/2 tsp. vanilla extract; 10 chocolate sandwich cookies, such as Oreos (about 4 oz.)

Step 1Preheat the oven to 325°F. Wrap heavy-duty foil around the outside bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.

Step 2For the crust: Pulse the cookies in a food processor until fine crumbs form. Pour in the melted butter and pulse until combined. Press the mixture into the bottom and 1 ¾ inches up the sides of the prepared pan. Bake until set and fragrant, 10 to 12 minutes. Let cool completely on a rack, about 30 minutes.

Step 3For the filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes. Turn the mixer off and add the sugar, sour cream, flour, and salt. Beat on medium speed until the batter is smooth and creamy, about 1 minute, scraping down the sides and bottom of the bowl as needed.

Step 4Reduce the mixer speed to low. Add the eggs, one at a time, mixing until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Fold in the cookies by hand.

Step 5Pour the filling into the crust in the pan and place it in a large roasting pan. Transfer the roasting pan to the oven and carefully add enough boiling water so that it comes about halfway up the side of the springform pan.

Step 6Bake until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken, 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off and crack open the oven door. Leave the cheesecake in the oven for 15 minutes.

Step 7Carefully remove the cheesecake from the water bath and transfer it to a wire rack. Let it cool to room temperature, about 2 hours. Place in the refrigerator to chill completely, at least 8 hours.

Step 8Run a thin knife along the edge of the springform pan before removing the collar from the pan. Use a very large spatula to move the cheesecake to a serving platter.

Step 9For the topping: Place the chocolate in a medium bowl. In a microwave-safe measuring cup, microwave ½ cup of the heavy cream until steaming, 1 to 2 minutes (do not let it boil). Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until the chocolate is melted and the mixture is well combined.

Step 10Place about ¼ cup of the chocolate ganache into a zip-top bag and snip ¼ inch off one corner (or use a small piping bag). Holding the bag vertically over the edge of the cake, gently squeeze to create drips down the side. (Don't squeeze too hard, or the chocolate may run all the way to the bottom.) Work your way around the cake, creating drips every inch or so, forming a decorative border. Pour the remaining ganache over the center of the cheesecake and spread it smoothly using an offset spatula. (This can be done up to 2 days in advance.) Allow the ganache to set for at least 15 minutes.

Step 11In the bowl of a stand mixer fitted with a whisk attachment, beat the remaining ¾ cup heavy whipping cream until thickened. Add the sugar and vanilla; beat on high until medium peaks form.

Step 12Top the cheesecake with whipped cream and cookies before slicing and serving.

Oreo Cheesecake

Ingredients

For the crust:

For the filling:

For the topping:

Directions

Cakes and Cupcakes