Red Velvet Oreo Cheesecake
Ingredients:
For the crust:
1 ½ cups crushed Oreo cookies (about 18 cookies, cream removed)
¼ cup melted butter
2 tbsp cocoa powder
For the red velvet cake layer:
1 ¼ cups all-purpose flour
1 tbsp cocoa powder
½ tsp baking soda
½ cup buttermilk
½ cup vegetable oil
¾ cup sugar
1 large egg
1 tsp vanilla extract
1 tsp white vinegar
Red food coloring (as needed for vibrant color)
For the Oreo cheesecake filling:
16 oz (2 blocks) cream cheese, softened
½ cup sugar
2 eggs
½ tsp vanilla extract
½ cup sour cream
10 Oreo cookies, crushed into chunks
For the red glaze:
½ cup seedless raspberry or strawberry jam
2 tbsp water
Red food coloring (optional for deeper red)
For topping:
Whipped cream
Whole Oreo cookies
Crumbled red velvet cake or cookie crumbs
Instructions:
Prepare the crust:
Preheat oven to 325°F (160°C).
Mix Oreo crumbs, melted butter, and cocoa powder. Press into the bottom of a springform pan.
Bake for 8–10 minutes. Let cool.
Bake the red velvet cake layer:
Mix flour, cocoa, and baking soda in one bowl.
In another bowl, beat sugar, oil, egg, buttermilk, vinegar, vanilla, and food coloring.
Combine dry and wet ingredients.
Pour into a greased pan and bake at 325°F (160°C) for 20–25 minutes. Cool and cut into one even layer.
Make the cheesecake filling:
Beat cream cheese and sugar until smooth.
Add eggs one at a time, then vanilla and sour cream.
Fold in chopped Oreo cookies.
Assemble layers:
On top of the baked crust, layer the red velvet cake.
Pour cheesecake mixture over it.
Bake at 325°F (160°C) in a water bath for 50–60 minutes or until set.
Chill for at least 4 hours or overnight.
Add red glaze:
Heat jam and water until smooth. Add red coloring if desired.
Let it cool slightly, then pour over chilled cheesecake.
Decorate:
Pipe whipped cream on top.
Add whole Oreos and red velvet crumbs.