Oreo Caramel Swirl Cheesecake

Oreo Caramel Swirl Cheesecake 

🔹 Base (Biscuit Layer)

    • 300 g Oreo cookies (with cream filling)

    • 120 g melted butter

Instructions:

Crush the Oreo cookies in a food processor. Mix with melted butter.

Press into the bottom of a springform pan (22–24 cm).

Chill in the refrigerator for 15–20 minutes.

🔹 Cheesecake Filling

    • 600 g cream cheese (at room temperature)

    • 1 cup granulated sugar

 • 3 eggs (at room temperature)

    • 1 packet vanilla extract

    • 200 ml heavy cream

    • 2 tablespoons flour

    • 8–10 Oreos (coarsely crushed)

To mix into the topping:

    • 3–4 tablespoons caramel sauce

    • 2 tablespoons chocolate sauce (or melted dark chocolate)

Instructions:

    1. Beat the cream cheese and sugar with a mixer until smooth.

    2. Add the eggs one at a time, mixing briefly after each addition.

    3. Add the vanilla, cream, and flour and mix on low speed.

 4. Fold in the Oreo pieces with a spatula.

5. Pour the mixture onto the base.

6. Drizzle with caramel and chocolate sauce, lightly swirl with a toothpick.

🔹 Baking

    • 160°C (top–bottom, no fan)

    • 60–70 minutes

 • Place a bowl of hot water on the bottom rack of the oven (to prevent cracking).

When done, leave the oven door slightly open and let cool for 30 minutes.

Then refrigerate for at least 4 hours, preferably overnight.

🔹 For the Topping

    • 1 package whipped cream (or 200 ml whipped cream)

    • Mini Oreos

    • Caramel sauce

    • Chocolate sauce

Decorate as desired 

 Tips

    • Make sure all ingredients are at room temperature

    • Over-whipping → means cracks

    • Dip the knife in hot water and wipe it dry before cutting