Red Velvet Oreo Cheesecake

Red Velvet Oreo Cheesecake

Ingredients:

• For the Oreo Crust:

• 24 Oreo cookies (crushed into fine crumbs)
• 5 tbsp unsalted butter, melted

• For the Red Velvet Cheesecake Filling:

• 24 oz (675g) cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup sour cream
• 3 large eggs
• 2 tbsp unsweetened cocoa powder
• 1 tbsp red food coloring
• 2 tsp vanilla extract
• 1/2 cup crushed Oreos (optional, for texture)

• For the Topping (Optional but Recommended):

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Crushed Oreos or mini Oreos, for garnish

Instructions:

1. Prepare the Oreo Crust:

Preheat oven to 160°C (325°F).

Mix crushed Oreos and melted butter until combined.

Press firmly into the bottom of a 9-inch springform pan.

Bake for 8–10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

Beat cream cheese and sugar until smooth and creamy.

Add sour cream, eggs (one at a time), cocoa powder, red food coloring, and vanilla extract. Mix until fully combined and smooth.

Stir in crushed Oreos if using for added texture.

3. Assemble and Bake:

Pour the red velvet cheesecake filling over the prepared crust.

Smooth the top with a spatula.

Bake for 50–60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.

Refrigerate for at least 4 hours or overnight.

4. Make the Whipped Topping:

Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Pipe or spread over the chilled cheesecake.

Garnish with crushed Oreos or mini Oreos.

5. Serve & Enjoy:

Slice and enjoy this rich, creamy, and chocolaty cheesecake delight!

🔸 Tips & Variations:

Add a drizzle of melted white chocolate for extra decadence.

Use Golden Oreos for a twist on the crust.

Make mini versions using cupcake tins!