Red velvet Oreo cheescake
This rich and creamy **Red Velvet Oreo Cheesecake** combines the classic flavors of red velvet with crunchy Oreo cookies and a smooth cheesecake filling.
**Ingredients**
**For the Oreo Crust:**
- 24 Oreo cookies (crushed)
- 5 tbsp unsalted butter (melted)
**For the Red Velvet Cheesecake Filling:**
- 24 oz (680g) cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tbsp cocoa powder
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1/2 cup heavy cream
**For the Oreo Layer:**
- 10 Oreo cookies (chopped)
**For the Cream Cheese Frosting (Optional):**
- 4 oz (113g) cream cheese (softened)
- 2 tbsp unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
**Instructions**
1. **Prepare the Crust:**
- Preheat oven to 325°F (163°C).
- Mix crushed Oreo cookies with melted butter.
- Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool.
2. **Make the Cheesecake Filling:**
- Beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in sour cream, cocoa powder, red food coloring, and vanilla extract.
- Mix in the heavy cream until combined.
3. **Assemble the Cheesecake:**
- Pour half of the cheesecake batter over the Oreo crust.
- Sprinkle chopped Oreos over the batter.
- Pour the remaining batter over the Oreos.
4. **Bake the Cheesecake:**
- Wrap the springform pan with foil and place it in a water bath.
- Bake for about 60 minutes, until the center is slightly jiggly.
- Turn off the oven and let it cool inside for an hour.
- Refrigerate for at least 4 hours or overnight.
5. **Make the Frosting (Optional):**
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, mixing until creamy.
- Spread or pipe over the cheesecake.
6. **Serve:**
- Garnish with extra Oreos or red velvet crumbs.
- Slice and enjoy!
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