Creamy cheesecake made with an Oreo cookie crust topped with chocolate ganache and Oreo cookies.
1 1/2 cups Oreo cookies (approximately 1/2 pack)
1 tablespoon sugar
1/4 cup melted butter
16 ounces cream cheese (2 8-ounce packages)
1/2 cup sugar
1/4 cup heavy whipping cream
1/4 cup sour cream
1 tablespoon vanilla extract
4 ounces semisweet chocolate
1/2 cup heavy cream
Separate the cream from the Oreo cookies, and set aside in a bowl until ready to use.
Use a food processor to pulse the separated cookies until they are fine crumbs.
In a bowl, mix together the Oreo crumbs, melted butter, and sugar until combined.
Pour the crumb mixture into a parchment paper-lined spring pan(s), and press into the bottom of the pan, creating a crust.
Bake the crust for 10 minutes at 350 degrees, and let cool before using.
Once cool, wrap the bottom of your pan(s) in foil and place the pan in a roasting bag to prepare for a water bath.
In a large bowl, use a mixer to cream the cream cheese, Oreo filling, and sugar until smooth and creamy.
Add the sour cream, heavy cream, and vanilla, and mix until combined.
Add the eggs one at a time, and mix until fully incorporated, making sure not to overmix your batter.
Pour the cheesecake mixture into the spring pan(s.)
Using a kettle or pot, boil 4-8 cups of water.
Place cheesecake(s) in a large oven-safe pan or roasting pan, and pour the boiling water in the pan around the cheesecake, coving half the spring pan, making sure no water gets in the foil or roasting bag.
Place the pan, containing the water and the cheesecake in the oven and bake for 30 minutes at 325 degrees.
After 30 minutes, turn off the oven, slightly open the oven door, and let the cheesecake sit in the oven for another 30 minutes.
After half an hour, take the cheesecake out of the oven and water bath, and let it cool.
Once cool, place in the fridge for at least 4 hours before serving.
For Chocolate Ganache
In either the microwave for 30-second intervals or a double boiler, warm the heavy cream.
Add the chocolate to the heavy cream and mix until combined.
Allow chocolate to cool until ready to use.
Once cooled pour the ganache on top of the chilled cheesecake.
This recipe makes four 4-inch cheesecakes; for a full-sized cheesecake double the recipe.