Irresistible 3-Layer Oreo Cheesecake: A Creamy Delight!

1. Make the Cheesecake Filling:
   • In a large bowl, beat cream cheese until smooth.
   • Add sugar and mix until combined.
   • Blend in sour cream and vanilla extract.
   • Add eggs one at a time, mixing on low speed.
   • Fold in chopped Oreos.
2. Bake the Cheesecake:
   • Pour filling over the cooled crust.
   • Bake for 55-65 minutes until the center is almost set.
   • Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
3. Chill:
   • Refrigerate for at least 4 hours or overnight.
4. Prepare the Ganache:
   • Heat heavy cream until just boiling.
   • Pour over chocolate chips and let sit for 2 minutes.
   • Stir until smooth.
5. Assemble:
   • Pour ganache over chilled cheesecake.
   • Garnish with whipped cream and crushed Oreos.

Recipe Variations:

• Mint Oreo Cheesecake: Use mint-flavored Oreos and add 1/2 tsp peppermint extract.
• Peanut Butter Oreo Cheesecake: Swirl 1/4 cup peanut butter into the batter.
• No-Bake Version: Use gelatin to set the cheesecake instead of baking.

Frequently Asked Questions (FAQs):

Q: Can I use low-fat cream cheese?
A: Yes, but full-fat cream cheese gives a creamier texture.

Q: How do I prevent cracks in my cheesecake?
A: Bake using a water bath and avoid overmixing the batter.

Q: Can I freeze Oreo Cheesecake?
A: Absolutely! Wrap tightly and freeze for up to 3 months.

Notes:

• Room-temperature ingredients mix more smoothly.
• For cleaner slices, use a warm knife and wipe between cuts.

Nutritional Info (per slice):

• Calories: 450
• Fat: 32g
• Carbohydrates: 35g
• Protein: 7g
• Sugar: 24g

Conclusion:

This Irresistible 3-Layer Oreo Cheesecake is the ultimate treat for cookie and cheesecake lovers alike. With its perfect balance of creamy, crunchy, and chocolatey goodness, it’s a guaranteed crowd-pleaser for birthdays, holidays, or any day you crave something sweet!