Delicious Oreo Cheesecake Delight (Print Version)

# Ingredients:

→ Oreo Cookie Crust

01 - Oreo cookies (about 25 cookies with centers)
02 - Granulated sugar
03 - Salted butter, melted

→ Red Velvet Cheesecake Filling

04 - Full-fat cream cheese, room temperature
05 - Granulated sugar
06 - Full-fat sour cream, room temperature
07 - Vanilla extract or vanilla bean paste
08 - Heavy cream or heavy whipping cream
09 - Cornstarch
10 - Red gel food coloring
11 - Large eggs, room temperature
12 - Chopped Oreo cookies

→ Garnish

13 - Dark chocolate chips or chopped chocolate
14 - Whipped cream
15 - Chopped Oreo cookies

# Instructions:

01 - Preheat the oven to 350°F. Spray an 8-inch springform pan with non-stick baking spray, line the bottom with parchment paper. Crush Oreo cookies into fine crumbs, mix with sugar and melted butter. Press the mixture firmly into the pan, covering the bottom and sides.
02 - Bake the crust for 9-10 minutes. Remove from oven and let cool. Lower oven temperature to 300°F.
03 - Beat cream cheese until smooth and creamy. Add sugar, sour cream, vanilla, heavy cream, cornstarch, and red food coloring. Mix on low speed, then gently incorporate scrambled eggs.
04 - Pour half the cheesecake batter into the cooled crust. Sprinkle chopped Oreos, then pour the remaining batter on top. Tap the bowl to release air bubbles.
05 - Bake at 300°F for 12 minutes, then reduce temperature to 225°F and bake for 110-115 minutes. Turn off oven and let cheesecake sit inside for 1 hour without opening the door.
06 - Crack the oven door open and let cheesecake cool for another hour. Remove from oven and let cool at room temperature for 2 hours. Refrigerate for 3-4 hours or overnight.
07 - Remove from refrigerator, release from pan. Drizzle with melted chocolate, top with whipped cream and chopped Oreos. Use a warm, clean knife to slice.

# Notes:

01 - Ingredients should be at room temperature for best results
02 - Beat cream cheese thoroughly to prevent lumps
03 - Follow cooling instructions carefully for perfect texture
04 - Can be stored in the refrigerator for up to 5 days
05 - Can be frozen for up to 3 months

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