The Best Oreo Cheesecake

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Ingredients

For the cookie base:

• 1 ½ cups (150g) crushed oreo cookies
• 3 Tbs (45g) butter, melted

For the cheesecake:

• 2 pounds (900g) cream cheese, at room tº
• 1/4 cup (60g) sour cream, at room t°
• 1 ¼ cups (250g) sugar
• 4 large eggs (room tº)
• 1 teaspoon vanilla extract
• ¼ cup cream
• 9–10 Oreo cookies (cut into small pieces)

For the ganache:

• ¼ cup cream
• 2 oz (60g) semisweet chocolate

Instructions

For the base:

1. Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around sides of the pan. This makes it a snap to unmold.
2. Melt butter. Add ground cookies and mix with a spoon. Or mix directly in the processor if you used it to grind the cookies.
3. Put the mixture in prepared pan and press firmly onto the bottom. Refrigerate while making the filling.

For the cheesecake:

1. Preheat oven to 350ºF/175°C.
2. Beat cream cheese in a large bowl until smooth. Add sour cream and mix.
3. Gradually add sugar and beat on medium speed until sugar dissolves.
4. Add eggs, one at a time, mixing until just incorporated and scraping down sides of the bowl after each addition. At this point, I change to a hand beater because I don’t want to incorporate extra air into the mixture, so I don’t beat it, simply mix it well.
5. Add vanilla and cream, stirring to incorporate.
6. Pour batter into the prepared pan.
7. With a sharp knife cut cookies into small pieces. You will have some pieces and some crumbs.
8. Scatter oreo pieces and crumbs on top of the cheese batter.
9. Take a spoon and lightly push crumbs into cheese mixture until barely covered. That way the end result is a distinctive cookie crust, cheese layer and cookie crumbs on top.
10. Bake for 15 minutes, turn the oven down to 300°F (150ºC) and bake for another 50 to 60 minutes. (This can vary depending on your oven. At this point the cheesecake should still jiggle in the center).
11. Turn the oven off and, without opening the door, let the cheesecake inside at least 1 hour. Cool to room tº.
12. Refrigerate for at least 8 hours (1-2 days makes it creamier) before unmolding.
13. To do that, open springform pan, lift foil to remove from the bottom and, holding the cake in one hand, push the foil down and lift the cake with your other hand.

For the ganache:

1. Chop chocolate and place in a small bowl.
2. Bring cream to boil, pour over chocolate and stir until very smooth.
3. With a spoon or fork pour ganache over cheesecake.

This article and recipe adapted from this site

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