Ingredients
- Red Velvet Oreo Cookies: 24 cookies
- Cream Cheese: 32 ounces, softened
- Granulated Sugar: 1 cup
- Eggs: 4 large
- Sour Cream: 1 cup
- Vanilla Extract: 1 teaspoon
- Red Food Coloring: 1 teaspoon (optional, for enhanced color)
- All-purpose Flour: 2 tablespoons
Instructions
- Step 1: Preheat oven to 325°F (160°C). Crush 18 Red Velvet Oreo cookies for the crust and mix with 6 tablespoons of melted butter. Press into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Step 3: Stir in the sour cream, vanilla extract, and red food coloring (if using). Gently fold in the flour until just combined.
- Step 4: Roughly chop the remaining 6 Red Velvet Oreo cookies. Sprinkle half of the chopped cookies onto the crust. Pour the cream cheese mixture over the crust and cookies, then sprinkle the remaining chopped cookies on top.
- Step 5: Bake for 60-70 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Step 6: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving. Run a thin knife around the edge of the pan before releasing the springform.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- Since this cheesecake is best served cold, there is no need for reheating.
- Garnish each slice with a dollop of whipped cream and a fresh raspberry for an elegant presentation.
- To prevent cracks, bake the cheesecake in a water bath by placing the springform pan inside a larger pan filled with hot water that reaches halfway up the sides.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American