Red Velvet Oreo Cheesecake

Ingredients:

For the Red Velvet Cake Bottom/Crumbs:

1 ½ cups all-purpose flour

2 teaspoons unsweetened cocoa powder

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

½ cup sour cream, room temperature

¼ cup vegetable oil

2 teaspoons pure vanilla extract

2 large eggs, room temperature

4 teaspoons red food coloring

⅔ cup buttermilk, room temperature

1 teaspoon baking soda

1 teaspoon white vinegar

For the Oreo Cheesecake Filling:

10 Oreos, filling removed (crushed)

3 (8 oz) packages cream cheese, room temperature

Reserved Oreo filling

1 cup granulated sugar

1 tablespoon cornstarch or 3 tbsp all-purpose flour

1 cup sour cream, room temperature

1 tablespoon pure vanilla extract

3 large eggs, room temperature

1 large egg yolk

15 Oreos, chopped

For the Ganache Topping:

1 cup dark chocolate chips

½ cup heavy cream

To Decorate:

1 can store-bought cream cheese frosting

8 Oreos, chopped

Instructions:

Preheat oven to 350°F (180°C): Prepare a 9-inch springform pan by lining it with parchment paper and greasing the sides. Prepare an 8-inch cake pan as well. Set aside.

Make the red velvet cake batter: In a medium bowl, whisk together the flour, cocoa powder, and salt. In another large bowl, cream the butter and sugar until light and fluffy. Mix in the sour cream, oil, vanilla extract, and eggs one at a time. Add red food coloring until evenly colored. Alternate adding dry ingredients and buttermilk, ending with dry ingredients. Stir in the baking soda and vinegar.

Bake the cake layers: Divide the batter between the two pans and bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool in the pans. Lower oven temperature to 300°F (150°C).

Make the cheesecake filling: Beat the cream cheese and reserved Oreo filling until creamy. Add sugar, cornstarch, sour cream, and vanilla extract. Gradually mix in the eggs, one at a time, until smooth. Fold in crushed Oreo wafers and chopped Oreos.

Assemble the cheesecake: Pour the cheesecake filling over the red velvet cake layer in the springform pan. Set up a water bath by placing the springform pan inside a larger pan filled with boiling water. Bake at 300°F for 1 hour 30 minutes. Let cool inside the oven for 30 minutes, then with the door cracked open for another 30 minutes. Finally, cool to room temperature and refrigerate for 6-8 hours.

Make the ganache: Microwave the chocolate chips and heavy cream in 30-second intervals, stirring between until smooth. Pour over the center of the chilled cheesecake and refrigerate for another hour.

Decorate: Crumble the second red velvet cake and use to coat the sides of the cheesecake. Spread cream cheese frosting around the edges and press the crumbs into the sides. Garnish the top with chopped Oreos and more crumbs. Slice and enjoy