This decadent Oreo Cheesecake combines the rich creaminess of cheesecake with the irresistible flavor of Oreo cookies. Whether celebrating a special occasion or satisfying your sweet tooth, this picture-perfect dessert will steal the spotlight.
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1
Make the crust by processing 26 Oreos in a food processor until crumbled, or crush them by hand in a bag. Add half a cup of melted butter and pulse until the mixture resembles moist sand.
2
Transfer the mixture into an 8 or 9-inch springform pan. Use a flat-bottomed glass to press and tamp down the bottom, then press up the sides to create walls. Bake at 350°F for 10 minutes.
3
Prepare the filling by dividing 24 Oreos into three portions: roughly chop 12 into quarter or third-sized pieces, and finely chop 12 into small bits.
4
In a stand mixer bowl, combine three 8 oz packages of room-temperature cream cheese, half a teaspoon of salt, and 1 cup of sugar. Sift in 3 tablespoons of flour while mixing on medium speed until creamy and homogeneous, scraping the bowl sides.
5
Add half a cup of sour cream and 1 tablespoon of vanilla, mixing until silky smooth.
6
Crack three eggs into a separate bowl and add them one at a time to the mixer on medium-low speed, waiting for each to fully incorporate before adding the next. Separate an egg yolk and add it as well.
7
Gently fold the medium-chopped Oreos into the batter until just incorporated, maintaining some visual contrast with swirls of plain cheesecake.
8
Layer the batter and Oreos: pour one-third of the batter into the pan, scatter half the chopped Oreos on top, add another third of the batter, add the remaining Oreos, then top with the final third of batter. Gently shimmy to level and release air bubbles.
9
Place the cheesecake on a rimmed baking sheet. Bake at 350°F for 10 minutes, then reduce to 300°F and bake for an additional 40 to 50 minutes until the center has a slight wobble. Optionally use a water bath on the lower oven shelf to prevent cracking.
10
After cooling, make the ganache by chopping 1 cup of white chocolate into small pieces. Heat one-third cup of heavy cream in the microwave in 30-second bursts, pour over the chocolate, let sit, then stir until smooth.
11
Repeat the process with 20 grams of semi-sweet chocolate, finely chopped, combined with 1 tablespoon of cream and melted in 20-second microwave bursts.
12
Use an offset spatula to release the cheesecake, then slide it onto a serving plate. Pour the white chocolate ganache over the center and smooth towards the edges. Add dollops of dark chocolate, then swirl with a skewer to create a marbled effect.
13
Make whipped cream by combining 1 cup of cold heavy cream, one-quarter cup of powdered sugar, and 1 teaspoon of vanilla. Mix on low, then increase to high speed, whipping until soft peaks form. Transfer to a piping bag fitted with a star tip.
14
Pipe whipped cream rosettes along the border of the cheesecake in a rope pattern. Place halved Oreo cookies along the border as a final garnish. Refrigerate until ready to serve.
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