Oreo Cheesecake
100 g (7 tbsp) unsalted or salted butter, melted
For the Cheesecake:
750 g (3⅓ cups) cream cheese, softened at room temperature
200 ml sour cream
150 g (¾ cup) caster sugar
1 tsp vanilla extract
3 large eggs
12 – 15 Oreo cookies, quartered
For the Frosting – Oreo Whipped Cream:
360 g (1½ cups) heavy or whipping cream
100 g Oreo biscuits without filling or black vanilla biscuits, crushed
1 tsp vanilla extract
½ cup icing sugar
For the Topping:
12 Oreo cookies
Some crushed cookie crumbs
Instructions
Prepare the Water Bath:
Place an oven rack in the middle of the oven. On another rack below it, place a shallow baking tray filled two-thirds full with water. Preheat the oven to 160°C (325°F). Grease the base and sides of a 23-cm (9-inch) springform pan.
Make the Cookie Crust:
Option 1: Crush 35 Oreo cookies (with filling) in a food processor or by placing them in a Ziploc bag and crushing with a rolling pin until fine crumbs. Mix with 70 g melted butter.
Option 2: Crush 300 g Oreo biscuits (without filling) or black vanilla biscuits. Mix with 100 g melted butter.
Press the crumb mixture into the base and sides of the springform pan using the back of a metal spoon. Level the crust evenly. Bake for 8 – 10 minutes. Remove and set aside.
Make the Cheesecake:
In a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until smooth, about 5 minutes. Scrape down the sides of the bowl.
