Decadent Fudge Ripple Oreo Cheesecake

Whipped cream

Additional crushed Oreos

Directions:

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

For the Crust: In a medium bowl, combine Oreo cookie crumbs and melted butter. Press the mixture into the bottom of the prepared springform pan. Set aside.

For the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and heavy cream until fully combined. Gently fold in the crushed Oreos.

Pour half of the cheesecake filling over the crust, spreading it evenly.

For the Fudge Ripple: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth. Drizzle half of the fudge ripple over the cheesecake filling. Pour the remaining cheesecake filling on top and spread evenly. Drizzle the remaining fudge ripple on top and use a knife to swirl it into the filling.

Bake for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

For the Topping: Before serving, top the cheesecake with whipped cream and additional crushed Oreos.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 6 hours (including cooling and chilling time)

Kcal: 480 kcal | Servings: 12 slices