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Decadent Red Velvet Oreo Cheesecake Recipe! 
Hey dessert lovers! 
Get ready to indulge in this heavenly Red Velvet Oreo Cheesecake. 
Perfect for any occasion, this recipe combines the richness of red velvet cake with the creaminess of Oreo cheesecake. Here’s what you’ll need:
Ingredients:
Red Velvet Cake Bottom/Crumbs:
– 1 1/2 cups all-purpose flour
– 2 tsp unsweetened cocoa powder
– 1/2 tsp salt
– 1/2 cup unsalted butter (room temperature)
– 1 cup granulated sugar
– 1/2 cup sour cream (room temperature)
– 1/4 cup vegetable oil
– 2 tsp pure vanilla extract
– 2 large eggs (room temperature)
– 4 tsp red food coloring
– 2/3 cup buttermilk (room temperature)
– 1 tsp baking soda
– 1 tsp white vinegar
Oreo Cheesecake Filling:
– 10 Oreos (filling removed, wafers crushed)
– 24 oz full-fat cream cheese (room temperature)
– Oreo filling (from above)
– 1 cup granulated sugar
– 1 tbsp cornstarch (or 3 tbsp all-purpose flour)
– 1 cup sour cream (room temperature)
– 1 tbsp pure vanilla extract
– 3 large eggs + 1 egg yolk (room temperature)
– 15 Oreos (chopped)
Ganache Topping:
– 1 cup dark chocolate chips
– 1/2 cup heavy cream
To Decorate:
– 1 can store-bought cream cheese frosting
– 8 Oreos (chopped)
Directions:
Red Velvet Cake Bottom:
1. Preheat oven to 350°F (175°C). Line a 9-inch springform pan and an 8-inch round cake pan with parchment paper and spray with non-stick spray.
2. Whisk together flour, cocoa, and salt.
3. In another bowl, cream butter and sugar until fluffy. Mix in sour cream, oil, vanilla, eggs, and red food coloring.
4. Gradually incorporate dry ingredients and buttermilk, followed by baking soda and vinegar.
5. Divide batter between the two pans and bake for 18-20 minutes. Cool completely.
Oreo Cheesecake Filling:
1. Blend Oreo wafers into fine crumbs.
2. Beat cream cheese with Oreo filling, sugar, and cornstarch until smooth. Add sour cream, vanilla, whole eggs, and egg yolk, mixing well.
3. Fold in Oreo crumbs and chopped Oreos.
4. Pour cheesecake mixture over the cooled cake base in the springform pan.
Baking:
1. Bake in a water bath at 300°F (150°C) for about 1 hour and 30 minutes.
2. Allow to cool gradually in the oven, then refrigerate overnight.
Ganache Topping:
1. Microwave chocolate chips and heavy cream, stirring until smooth.
2. Pour over chilled cheesecake.
To Decorate:
1. Crumble the reserved red velvet cake and press onto the sides of the cheesecake.
2. Decorate with cream cheese frosting and chopped Oreos.
Additional Information:
– Prep Time: 1 hour
– Cook Time: 1 hour 50 minutes
– Total Time: Approximately 11 hours 50 minutes (including cooling and chilling time)
– Servings: 12
Tips for Success:
– Ensure all ingredients are at room temperature for a smooth filling.
– Cool the cheesecake slowly to prevent cracking.
– Have fun with decorating for a stunning presentation! 
Call to Action: Ready to bake this delicious treat? Share your photos and tag us! 
