Ingredients:
Red Velvet Cake Bottom/Crumbs:
1½ cups all-purpose flour
2 teaspoons unsweetened cocoa powder
½ teaspoon salt
½ cup unsalted butter, room temperature
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
Oreo Cheesecake Filling:
10 Oreos (filling removed, crushed)
24 oz full-fat cream cheese, room temperature
Oreo filling
1 cup granulated sugar
1 tablespoon cornstarch (or 3 tablespoons all-purpose flour)
1 cup sour cream, room temperature
1 tablespoon pure vanilla extract
3 large eggs + 1 yolk, room temperature
15 Oreos, chopped
Ganache Topping:
1 cup dark chocolate chips
½ cup heavy cream
Decoration:
1 can store-bought cream cheese frosting
8 Oreos, chopped
How to Prepare:
Red Velvet Cake Bottom: Preheat your oven to 350°F (180°C). Line pans with parchment and spray lightly with nonstick spray. Whisk together flour, cocoa, and salt. Cream butter and sugar in another bowl, then mix in sour cream, oil, vanilla, eggs, red food coloring, and alternately the dry ingredients with buttermilk. Fold in baking soda and vinegar. Bake for 18-20 minutes and let cool.
Oreo Cheesecake Filling: Process Oreo wafers into crumbs. Beat cream cheese with Oreo filling, sugar, and cornstarch until smooth. Mix in sour cream, vanilla, eggs, and yolk. Fold in Oreo crumbs and chopped Oreos. Pour over cooled cake base.
Baking: Set up a water bath and bake at 300°F for about 1.5 hours. Allow to cool gradually, then refrigerate overnight.
Ganache Topping: Microwave chocolate and cream until smooth. Pour over the chilled cheesecake.
Decoration: Press crumbled cake onto the sides of the cheesecake. Top with cream cheese frosting and chopped Oreos.
Prep Time 1 hour | Cooking Time 1 hour 50 minutes | Total Time Approximately 12 hours (includes chilling) | Servings 12
Enjoy.