A stunning, decadent dessert featuring a crunchy Oreo crust, creamy red velvet cheesecake filling, and rich chocolate ganache drizzle. Finished with whipped cream, mini Oreos, and red velvet crumbs—this showstopper is perfect for any special occasion!

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🔹 Ingredients

Crust

• 2 cups Oreo crumbs

• ¼ cup melted butter

Filling

• 24 oz (680g) cream cheese, softened

• 1 cup granulated sugar

• 1 cup sour cream

• 1 tsp vanilla extract

• 3 large eggs

• 1 tsp red food coloring

• 2 tbsp cocoa powder

• ½ cup crushed Oreos

Topping

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

• Red velvet cake crumbs (for garnish)

• Mini Oreos (for decoration)

• Whipped cream

• Sprinkles (optional)

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🛠️ Tools

• 9-inch springform pan

• Mixer (hand or stand)

• Microwave-safe bowl

• Rubber spatula

• Oven

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👩‍🍳 Instructions

1. Preheat Oven

Preheat to 325°F (163°C). Grease a 9-inch springform pan thoroughly.

2. Make the Crust

Mix Oreo crumbs with melted butter. Press firmly into the bottom of the pan.
Bake for 10 minutes. Let cool completely.

3. Prepare Cheesecake Filling

Beat cream cheese until smooth. Add sugar, sour cream, and vanilla; mix until creamy.
Add eggs one at a time, beating after each. Stir in cocoa powder and red food coloring until evenly combined. Gently fold in crushed Oreos.

4. Bake the Cheesecake

Pour filling over the crust. Smooth the top.
Bake for 60–70 minutes, or until edges are set but center still jiggles slightly.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

5. Chill

Transfer cheesecake to the fridge and chill for at least 4 hours (overnight is best).

6. Make the Ganache

Microwave chocolate chips and cream in 30-second intervals, stirring until smooth.
Let cool slightly, then drizzle over the chilled cheesecake.

7. Garnish & Serve

Decorate with whipped cream, mini Oreos, red velvet crumbs, and sprinkles. Slice and serve chilled.

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📌 Tips

• For best texture, let the cheesecake chill overnight.

• Use a warm knife for clean slices.