Double Crust Cheesecake

Here’s a recipe for Double Crust Cheesecake a rich and indulgent dessert with two layers of delicious crust and a creamy cheesecake filling in the center. Perfect for any special occasion!

Ingredients

For the crust:

• 1 ½ cups (150g) graham cracker crumbs
• ½ cup (50g) sugar
• ½ cup (115g) unsalted butter, melted
• 1 cup (120g) crushed Oreo cookies (optional for the bottom layer)

For the cheesecake filling:

• 4 packages (32 oz or 900g) cream cheese, softened
• 1 ½ cups (300g) granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 2 cups (480ml) sour cream
• ¼ cup (60ml) heavy cream

Instructions

1. Prepare the bottom crust

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated and the mixture sticks together.
3. Press the mixture into the bottom of the springform pan to form an even crust.
4. (Optional) If you prefer a second crust, you can mix in the crushed Oreo cookies and press them into the crust as well.
5. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.

2. Prepare the cheesecake filling

1. In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.
2. Add the vanilla extract and beat again until combined.
3. Add the eggs one at a time, beating well after each addition. Be sure not to overmix.
4. Stir in the sour cream and heavy cream until the mixture is smooth and creamy.

3. Assemble the cheesecake

1. Pour half of the cheesecake filling onto the cooled crust in the springform pan.
2. Add another layer of graham cracker crumbs or crushed cookies (if desired), then pour the remaining cheesecake filling on top.
3. Use a spatula to smooth the top of the cheesecake.

4. Bake the cheesecake

1. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set, but the center is still slightly jiggly.
2. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool slowly (this helps prevent cracking).
3. After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate it for at least 4 hours, preferably overnight.

5. Serve

1. Once the cheesecake has chilled, remove it from the springform pan.
2. Serve the Double Crust Cheesecake as is, or with toppings like fresh berries, whipped cream, or chocolate ganache.

Tips

• Make sure the cream cheese is softened before mixing to avoid lumps.
• You can add fruit preserves or chocolate chips to the filling for added flavor.
• If you want a smoother texture, you can use a hand mixer or stand mixer to beat the cream cheese filling.

Enjoy your Double Crust Cheesecake a rich, creamy dessert with two delicious layers that will surely impress your guests!