★Ingredients
Crust:
5 tablespoons unsalted butter, melted
24 Oreo cookies, crushed into fine crumbs
Cheesecake Filling:
24 ounces (3 packages) cream cheese, softened
1 cup sour cream
4 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 tablespoon cocoa powder
1 tablespoon red food coloring
Topping:
2 tablespoons powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
Crushed Oreo cookies for garnish
★Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- Prepare the Crust:
- In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are well coated.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Set aside.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and beat until well combined.
- Add the sour cream, vanilla extract, and vinegar. Mix until smooth.
- Add the cocoa powder and red food coloring. Mix until well combined and the color is even.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Assemble and Bake:
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Tap the pan gently on the counter to remove any air bubbles.
- Bake for 60-70 minutes or until the center is set and only slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight.
- Prepare the Topping:
- In a medium bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled cheesecake.
- Garnish and Serve:
- Sprinkle crushed Oreo cookies on top of the whipped cream.
- Remove the sides of the springform pan, slice, and serve.
Enjoy!