Ingredients: Crust: 35 Oreos (filling discarded) 6 tablespoons unsalted butter, melted Cheesecake Batter: 24 ounces (3 bricks) full-fat brick-style cream cheese, room temperature 1 cup granulated sugar ½ cup sour cream, room temperature 2 teaspoons vanilla extract 3 large eggs, lightly beaten, room temperature 10-15 Oreos, broken into pieces Ganache (optional): ½ cup heavy cream ¾ cup semisweet chocolate chips Homemade whipped cream (as optional topping) Steps: Preparing the Crust: Discard the filling from 35 Oreos and pulverize the cookies into fine crumbs using a food processor. Combine the crumbs with melted butter and toss until evenly coated. Press the mixture firmly into the bottom and high up the sides of a 9-inch springform pan. Making the Cheesecake Batter: Cream together the cream cheese and sugar until smooth. Mix in the sour cream and vanilla until fully incorporated. Add the eggs one at a time, stirring gently after each addition (do not overbeat). Fold in the broken Oreo pieces. Baking: Pour the batter into the prepared crust. Place the springform pan on a foil-lined baking sheet and bake at 325°F (163°C) for 45-55 minutes. Remove from the oven and use a knife to loosen any cheesecake from the edges of the pan. Cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight. Adding the Ganache (Optional): Heat the heavy cream over medium heat until it simmers. Pour the hot cream over the chocolate chips, cover, and let sit for 5 minutes. Whisk the mixture until smooth and drizzle over the chilled cheesecake. Chill the cheesecake for 20 minutes to set the ganache. Topping and Serving: Pipe whipped cream on top, slice, and serve.
