Four-Way Oreo Cheesecake

The Oreo cookie was introduced in 1912 by the National Biscuit Company (Nabisco), and it has since become one of the most popular cookies in the world.

This is vegetarian recipe. Dish can be prepared in 325 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Four-Way Oreo Cheesecake

Cooking Method: Baking Cuisine: American Courses: Cheesecake, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 55 min Rest Time 240 min Total Time 5 hrs 25 mins

Servings: 8 Calories: 3800

Best Season: Suitable throughout the year

Ingredients

Servings

• 20 packet Oreo Cookies
• 1 cup Unsalted Butter
• 24 ounces Cream Cheese
• 1 cup Granulated Sugar
• 1 cup Sour Cream
• 2 teaspoon Vanilla Extract
• 3 large Eggs
• 2 tablespoon All-Purpose Flour
• 1 cup Semi-sweet Chocolate Chips
• 1 cup Heavy Cream

Instructions

1. Preheat the oven to 325°F (160°C). Crush the Oreo cookies in a food processor or place them in a ziplock bag and crush with a rolling pin.
2. Melt the unsalted butter and mix with the crushed Oreo cookies. Press the mixture into the bottom of a 9-inch (23cm) springform pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the sour cream and vanilla extract, and mix until well combined.
4. Add the eggs one at a time, mixing well after each addition. Gradually add the all-purpose flour and mix until just combined.
5. Pour half of the cheesecake batter over the Oreo crust in the springform pan.
6. In a microwave-safe bowl, melt the semi-sweet chocolate chips and heavy cream together. Stir until smooth.
7. Pour the melted chocolate mixture into the remaining cheesecake batter and mix until well combined.
8. Pour the chocolate cheesecake batter over the plain cheesecake batter in the springform pan.
9. Use a knife or skewer to swirl the two batters together to create a marbled effect.
10. Place the springform pan in a larger baking dish and fill the larger baking dish with hot water to create a water bath.
11. Bake the cheesecake in the preheated oven for 55 minutes, or until the edges are set and the center is slightly jiggly.
12. Turn off the oven and leave the cheesecake inside for 1 hour to rest.
13. Remove the springform pan from the water bath and let the cheesecake cool to room temperature.
14. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
15. Serve chilled and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 475kcal

% Daily Value *

Total Fat 32g50%

Total Carbohydrate 41g14%

Sugars 29g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.