Ingredients:
For the Crust:
.2 cups Oreo cookie crumbs (about 20 Oreos, filling removed)
.1/4 cup melted butter
For the Cheesecake Filling:
.24 oz (3 packages) cream cheese, softened
.1 cup sugar
.1 cup sour cream
.1 tsp vanilla extract
.3 large eggs
.12 crushed Oreos
For the Oreo Cream Frosting:
.1 1/2 cups heavy cream, cold
.1/2 cup powdered sugar
.1 tsp vanilla extract
.6 crushed Oreos
For the Topping:
.Whole Oreos (for decoration)
.Extra crushed Oreo crumbs
Instructions:
1.Prepare the Crust:
.Preheat the oven to 350°F (175°C). Crush the Oreos (without the filling) in a food processor until fine.
.Mix the crumbs with melted butter until combined.
.Press the mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove and let cool.
2.Make the Filling:
.Beat the softened cream cheese until smooth. Add sugar and mix well.
.Add sour cream and vanilla, beating until fully combined.
.Mix in the eggs one at a time, ensuring each egg is incorporated before adding the next.
.Gently fold in the crushed Oreos.
.Pour the batter into the prepared crust, smoothing the top.
3.Bake:
.Bake the cheesecake at 325°F (160°C) for 60-70 minutes, or until the center is slightly jiggly but set.
.Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
.Remove the cheesecake and refrigerate for at least 4 hours, preferably overnight.
4.Oreo Cream Frosting:
.Whip cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
.Gently fold in the crushed Oreos.
.Spread or pipe the frosting onto the chilled cheesecake.
5.Decorate:
.Top the cheesecake with whole Oreos around the edge and sprinkle the center with additional Oreo crumbs.
