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Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix together the crushed Oreo cookies and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust. Set aside.
In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until well combined. Mix in the sour cream and vanilla extract. Add the eggs, one at a time, beating well after each addition.
Stir in the cocoa powder and red food coloring until fully incorporated. Gently fold in the broken Oreo chunks.
Pour the cheesecake filling over the crust in the springform pan. Bake for 55-60 minutes, or until the center is set and the edges are slightly puffed.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then refrigerate for at least 4 hours, or overnight.
In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the cooled cheesecake and sprinkle with crushed Oreos.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Cooling Time: 5 hours | Total Time: 6 hours 30 minutes
Calories per serving: Approximately 450 kcal | Servings: 12 servings
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