Red Velvet Oreo Cheesecake

Here’s a show-stopping recipe for Red Velvet Oreo Cheesecake!

Ingredients

For the crust:

• 2 cups (200g) Oreo cookie crumbs (about 20 cookies, filling included)
• ¼ cup (60g) unsalted butter, melted

For the cheesecake filling:

• 16 oz (450g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) sour cream
• 2 tbsp cocoa powder
• 2 tsp red food coloring (adjust for desired intensity)

For the Oreo layer:

• 12-14 whole Oreo cookies

For the topping (optional):

• Whipped cream or cream cheese frosting
• Crushed Oreos or mini Oreo cookies for garnish

Instructions

1. Prepare the crust

1. Preheat the oven to 325°F (160°C).
2. Combine Oreo cookie crumbs and melted butter in a bowl. Mix until evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

2. Make the filling

1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add the sugar and mix until well combined.
3. Mix in the eggs one at a time, followed by the vanilla extract, sour cream, and cocoa powder.
4. Stir in the red food coloring until the batter is evenly tinted.

3. Assemble the cheesecake

1. Pour half of the red velvet batter over the prepared crust.
2. Place a layer of whole Oreo cookies evenly over the batter.
3. Top with the remaining red velvet batter, smoothing the surface.

4. Bake

1. Place the springform pan on a baking sheet. Bake for 45-55 minutes, or until the edges are set, and the center jiggles slightly.
2. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour in the oven.
3. Transfer to the refrigerator and chill for at least 4 hours or overnight.

5. Decorate and serve

1. Before serving, top with whipped cream or cream cheese frosting.
2. Garnish with crushed Oreos or mini Oreo cookies for extra flair.

Enjoy your velvety, chocolatey, Oreo-filled dessert! Let me know if you want tips on variations or substitutions.