Red Velvet Oreo Cheesecake (Print Version)

# Ingredients:

→ Red Velvet Base

01 - 1 1/2 cups all-purpose flour
02 - 2 tsp unsweetened cocoa powder
03 - 1/2 tsp salt
04 - 1/2 cup unsalted butter
05 - 1 cup granulated sugar
06 - 1/2 cup sour cream
07 - 1/4 cup vegetable oil
08 - 2 tsp pure vanilla extract
09 - 2 large eggs
10 - 4 tsp red food coloring
11 - 2/3 cup buttermilk
12 - 1 tsp baking soda
13 - 1 tsp white vinegar

→ Oreo Crust

14 - 10 Oreos (filling removed, wafers crushed)

→ Cheesecake Filling

15 - 24 oz full-fat cream cheese
16 - Oreo filling (from the 10 Oreos used for crust)
17 - 1 cup granulated sugar
18 - 1 tbsp cornstarch (or all-purpose flour)
19 - 1 cup sour cream
20 - 1 tbsp pure vanilla extract
21 - 3 large eggs + 1 egg yolk, at room temperature
22 - 15 Oreos, chopped

→ Topping

23 - 1 cup dark chocolate chips
24 - 1/2 cup heavy cream
25 - 1 can store-bought cream cheese frosting
26 - 8 Oreos, chopped

# Instructions:

01 - Preheat your oven to 350°F (175°C). Prepare a springform pan by lining the bottom with parchment paper and greasing the sides.
02 - Remove filling from 10 Oreos and set aside for the cheesecake filling. Crush the Oreo wafers into fine crumbs and mix with melted butter until well combined. Press the mixture firmly into the bottom of the springform pan and bake for 10 minutes. Remove from oven and let cool while preparing the filling.
03 - In a large mixing bowl, beat the cream cheese until smooth and creamy with no lumps. Add the reserved Oreo filling, granulated sugar, and cornstarch, mixing until well combined. Next, add the sour cream and vanilla extract, mixing until smooth.
04 - Add the eggs and egg yolk one at a time, mixing on low speed just until each is incorporated. Be careful not to overmix once the eggs are added to prevent too much air in the batter, which can cause cracks.
05 - Gently fold in the chopped Oreos by hand using a spatula. This ensures the cookies are evenly distributed without breaking them down too much.
06 - Pour the cheesecake filling over the cooled Oreo crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles.
07 - Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan.
08 - Reduce the oven temperature to 300°F (150°C) and bake the cheesecake in the water bath for about 1 hour and 30 minutes, or until the edges are set but the center still has a slight jiggle.
09 - Turn off the oven and leave the door slightly ajar. Allow the cheesecake to cool gradually in the oven for about an hour. This slow cooling helps prevent cracks from forming.
10 - Remove the cheesecake from the water bath, carefully remove the foil, and refrigerate the cheesecake (still in the springform pan) overnight or for at least 8 hours to set completely.

# Notes:

01 - Use room temperature ingredients for the smoothest cheesecake filling.
02 - Don't overmix the cheesecake filling after adding the eggs to prevent cracks.
03 - The water bath is essential for creating a moist environment that helps the cheesecake bake evenly.
04 - For best flavor and texture, allow the cheesecake to chill overnight before serving.

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