Oreo cheesecake🍫🍰✨ Recipe: Ingredients Crust -36 Oreo cookies, finely crushed -6 Tbsp unsalted butter, melted (85g) Cheesecake -32 oz cream cheese, softened (907g) -3/4 cup granulated sugar (150g) -2/3 cup sour cream, room temperature (152g) -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature -2 Tbsp all-purpose flour (16g) -20 Oreos, roughly chopped Ganache -1 cup semi-sweet chocolate chips (170g) -1/2 cup heavy cream (119g) -fine Oreo crumbs, for topping Instructions For the crust: 1. Grease a 9-inch springform pan and place a round piece of parchment paper on the bottom of the pan. 2. In a small bowl, combine the finely crushed Oreos and melted butter. Mix until combined. It should look like wet sand. 3. Pour the crumbs into the pan and press firmly into the bottom and up the sides of the pan. Set aside. For the cheesecake: 1. Preheat oven to 325°F. 2. In a large bowl, beat the cream cheese until smooth. 3. Mix in the sugar. 4. Add the sour cream, vanilla, and salt. Mix until combined. 5. With mixer on low speed, add eggs one at a time. Add flour with the last egg, mixing just until incorporated. 6. Fold in the chopped Oreos until evenly distributed. Don’t overmix. 7. Pour the batter into the prepared pan. 8. Tightly wrap the bottom of the cheesecake pan with aluminum foil to help prevent water from getting in. 9. Place the cheesecake pan inside a large roasting pan. Set it on the center rack and carefully pour boiling water into the roasting pan about halfway up the sides of the pan (avoid splashing the cheesecake). 10. Bake for 70-85 minutes. Start checking at 60 minutes, then every 10 minutes. If the top starts browning, cover it with aluminum foil. When done, the edges should be set and only the center should jiggle like Jell-O. 11. Turn off the oven and place a wooden spoon in the crack of the oven door to keep it slightly open. Let the cheesecake sit in the oven as it cools down for 1 hour. 12. Remove from the oven and water bath. Run a knife around the edge. Cool completely to room temperature, then cover and refrigerate at least 4 hours, or overnight. For the ganache: 1. Place the semi-sweet chocolate chips in a heat-safe bowl. 2. Heat the heavy cream until it reaches about 180°F, or until it is hot and steamy but not boiling, about 45-60 seconds in the microwave. 3. Pour the hot cream over the chocolate and let it sit uncovered for 2–3 minutes. 4. Stir slowly until smooth and glossy. 5. Let the ganache cool for 3–5 minutes, or until slightly thickened but still pourable. 6. Gently dab the chilled cheesecake with a paper towel if there is any condensation on top. 7. Pour the ganache over the cheesecake and spread it right away. 8. Optional: Let the ganache sit for 5 minutes, then add fine Oreo crumbs around the edge while it is still slightly tacky. 9. Refrigerate for 20–30 minutes before slicing. #oreo #cheesecake #bakingrecipe #baking #Recipe - @_jenperezz