Directions
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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a mixing bowl, combine the crushed Oreo cookies and melted butter, mixing until the crumbs are well-coated. Press the cookie mixture firmly into the bottom of the pan to form a stable crust. Bake for 10 minutes and then set aside to cool.
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In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Gradually add the sour cream, buttermilk, cocoa powder, vanilla extract, and red food coloring. Mix well until fully combined. Then, add the eggs one at a time, mixing thoroughly after each addition. Pour half of this red velvet cheesecake batter over the prepared crust.
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In another bowl, beat together the additional cream cheese and sugar until well-blended. Add the sour cream and vanilla extract and mix until smooth. Gently fold in the chopped Oreo cookies, creating a delightful texture contrast. Spoon this Oreo filling carefully over the red velvet layer in the springform pan.
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Pour the remaining red velvet batter gently on top of the Oreo layer, making sure it spreads evenly, encapsulating the Oreo creaminess below.
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To bake, create a water bath by placing the springform pan inside a larger, deeper pan filled with hot water. This method is essential for achieving that smooth, creamy texture and preventing cracks. Bake the cheesecake for 1 hour and 20 minutes to 1 hour and 30 minutes or until the center is set but still slightly jiggly. Allow the cheesecake to cool in the oven for an hour with the door slightly ajar, then refrigerate it for at least 4 hours or preferably overnight.
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When you are ready to serve, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it’s simmering. Remove it from heat and add the chocolate chips, whisking until the mixture is silky and smooth.
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Pour the chocolate ganache over the chilled cheesecake, spreading it gently to ensure an even layer. Return the cheesecake to the refrigerator for an additional 30 minutes to allow the ganache to firm up.
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When you are ready to serve, remove the cheesecake from the springform pan. For clean slices, dip your knife in hot water and wipe it dry before each cut.
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