OREO CHEESECAKE

Oreo cheesecake is a delightful dessert that combines the rich and creamy texture of cheesecake with the irresistible flavor of Oreo cookies. Here’s a delicious recipe to make Oreo cheesecake:Ingredients:

For the Crust:

• 1 1/2 cups crushed Oreo cookies (with the filling removed)
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 ounces (3 8-ounce packages) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 cup crushed Oreo cookies (with the filling removed)

For the Oreo Cookie Crumb Topping:

• 1 cup crushed Oreo cookies (with the filling removed)

For the Whipped Cream Topping (Optional):

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

For the Crust:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan.
2. In a mixing bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated with butter.
3. Press the Oreo cookie mixture into the bottom of the prepared springform pan to create an even crust layer. Use the back of a spoon or the bottom of a glass to compact the crumbs.

For the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
2. Gradually add the granulated sugar and vanilla extract, continuing to beat until well combined.
3. Add the eggs one at a time, mixing after each addition.
4. Stir in the sour cream and the cup of crushed Oreo cookies, and mix until the filling is smooth and the Oreo cookie pieces are evenly distributed.
5. Pour the cheesecake filling over the Oreo cookie crust in the springform pan.

For Baking:

1. Place the springform pan in a larger baking dish or roasting pan. Fill the outer pan with hot water to create a water bath for the cheesecake. This helps prevent cracks in the cheesecake.
2. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
3. Turn off the oven and leave the cheesecake inside for an additional 1-2 hours to cool gradually.
4. Once the cheesecake has cooled in the oven, remove it and refrigerate it for at least 4 hours or overnight to set.

For the Oreo Cookie Crumb Topping:

1. Sprinkle the remaining 1 cup of crushed Oreo cookies over the top of the chilled cheesecake before serving.

For the Whipped Cream Topping (Optional):

1. In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Pipe or spoon the whipped cream on top of the cheesecake for an extra layer of indulgence.

To Serve:

Slice and serve your Oreo cheesecake, and enjoy this decadent dessert that’s perfect for Oreo and cheesecake lovers alike. You can also garnish with additional Oreo cookies or chocolate shavings if desired.