✨This is my Oreo Vanilla Bean Cheesecake recipe super creamy and the perfect combination of vanilla with that chocolate Oreo crust. It is rich, smooth, and packed with vanilla bean flavor, finished with a silky white chocolate ganache that makes it even better.✨ ~Crust • 350 g crushed Oreo cookies • 70 g melted butter Mix the crushed Oreos with melted butter until combined. Press firmly into the bottom of your pan. Bake at 340°F for 12 minutes. Let cool completely, then refrigerate while you prepare the filling. ~Cheesecake Filling • 800 g cream cheese, room temperature • 180 g Greek yogurt or heavy cream • 4 eggs + 2 egg yolks • 100 g honey • 60–70 g sugar • 4 tsp vanilla bean paste • 1 tbsp cornstarch ~White Chocolate Vanilla Bean Ganache • 180 g white chocolate • 140 g heavy cream • 1 tsp butter • 1 tablespoon vanilla bean paste Heat the heavy cream until hot (not boiling). Pour over the white chocolate and let sit for 1 minute. Add butter and mix until smooth and glossy. Let cool slightly before pouring over the cheesecake. ~Instructions 1. Preheat oven to 325°F (160–165°C). 2. In a large bowl, beat the cream cheese until completely smooth and creamy. 3. Add the honey, sugar, and vanilla bean paste. Mix until combined. 4. Add the eggs and yolks one at a time, mixing gently. Do not overmix to avoid too much air in the batter. 5. Mix in the heavy cream and cornstarch until smooth. 6. Pour the cheesecake filling over the prepared Oreo crust. 7. Place the cheesecake pan into a larger pan and carefully add hot water halfway up the sides to create a water bath. 8. Bake for 55–70 minutes, or until the edges are set and the center is still slightly jiggly. 9. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 30 minutes. 10. Refrigerate for at least 6 hours, preferably overnight. 11. Pour the white chocolate vanilla bean ganache on top before serving. Creamy, rich, and packed with vanilla bean flavor ✨ #oreo #vanillabean #cheesecake #EasyRecipe ##CapCut - @sweetconfection