Oreo Cheesecake

Ingredients

Instructions

1. 1For the Crust:
2. 2Preheat oven to 350F.
3. 3Add the Oreos to your food processor and pulse until broken into small pieces. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. If the crumbs do not hold together when squeezed, mix in an additional tablespoon of melted butter at a time until they do. (See Pro Tips for instructions on making this without a processor or stand mixer.)
4. 4Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it's shape after cutting. Bake for about 10 minutes at 350, or until fragrant. Remove from oven, set aside.
5. 5For the Filling:
6. 6Crush about 12 Oreos either by hand or in your food processor then set aside. Chop 12 more Oreos, you can quarter them or just give a very rough chop. set aside as well.
7. 7Add ROOM TEMPERATURE cream cheese, sugar and salt to a stand mixer fitted with a whisk attachment then sift in the three tablespoons of flour and mix at medium speed to cream. Scrape bowl down and mix until completely homogenous.
8. 8Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
9. 9Fold in the crushed Oreos and make sure to scrape the bowl down as you go!
10. 10Pour a third of the batter into the springform pan. Smooth out to the edge then sprinkle some of the chopped Oreos in. Add another third of the batter smooth and sprinkle in more of the chopped cookies then add the final layer of batter and smooth.
11. 11Place springform pan into a large roasting pan or on a baking sheet (this makes sure there are no leaks and it's easier to remove from the oven.
12. 12Bake at 350F for 10 minutes then reduce temperature to 300F and bake another 50 minutes or until cake's edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional half hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after about 3-4 hours of chilling but it's MUCH easier to cut if you've chilled it overnight.
13. 13For the Ganaches:
14. 14You'll be making two batches of ganache, one white and one dark. They can be made in a double boiler or you can use your microwave. If you're using the microwave add the chocolates to separate bowls then zap in the microwave at half power in a few 20-30 second bursts. Pour hot cream over and mix then set aside. If there are some stubborn lumps then mix a little more cream and apply a little more heat until smooth.
15. 15Pour the white chocolate ganache onto the cake and smooth close to the edge. Add small spoonfuls of the dark chocolate ganache and then use a skewer or small knife to swirl them together. Transfer to the refrigerator to chill while you make the whipped cream.
16. 16For the Whipped Cream:
17. 17Add the cold cream, powdered sugar, vanilla to the bowl of your stand mixer fitted with a whisk attachment and beat on high until soft peaks form. It's best to use a cold bowl and whisk straight out of the freezer but room temperature works too.
18. 18Transfer whipped cream to a piping bag fitted with a large closed star tip and pipe the edge of the cake in a tight corkscrew pattern. Cut 7 Oreos in half and place in the whipped cream straight side down.