Oreo Cheesecake
1. Make the Oreo Crust:
Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with baking spray and line the bottom with parchment paper, then spray again.
In a food processor, crush the Oreos into fine crumbs.
In a small bowl, mix melted butter with Oreo crumbs until well combined.
Press the mixture firmly into the bottom and halfway up the sides of the springform pan.
Bake for 10 minutes, then remove from the oven.
2. Prepare the Oreo Cheesecake Filling:
In a large mixing bowl, beat cream cheese and granulated sugar on high speed for 2 minutes until smooth.
Add sour cream, heavy cream, and vanilla, mixing on medium speed for 1 minute until smooth.
Add the eggs one at a time on low speed, mixing just until combined.
Gently fold in Oreo crumbs and pieces.
3. Bake the Cheesecake:
Pour the cheesecake batter onto the baked Oreo crust.
Prepare a water bath using one of the following methods:
Place the springform pan inside a larger cake pan, then place both in a roasting pan filled with hot water halfway up the cake pan.
Wrap the springform pan tightly in aluminum foil, place it in the roasting pan, and fill with hot water halfway up the sides.
Bake for 60-75 minutes, until edges are set and the center has a slight jiggle.
Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 30 minutes. Then transfer to a cooling rack and cool completely.
Cover and refrigerate for at least 6 hours or overnight.
4. Make the Chocolate Ganache:
Place chocolate chips in a small bowl. Heat heavy cream in a saucepan over medium-low heat until hot and steaming.
Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth. If needed, heat in the microwave in 10-second intervals to fully melt.
