Ultimate Oreo Cheesecake (Print Version)

# Ingredients:

→ Chocolate Cake

01 - 56g (1/4 cup + 3 tbsp) all-purpose flour
02 - 104g (1/2 cup) sugar
03 - 21g (3 tbsp) natural unsweetened cocoa powder
04 - 1/2 tsp baking soda
05 - 1/8 tsp baking powder
06 - 1/4 tsp salt
07 - 60ml (1/4 cup) milk
08 - 30ml (2 tbsp) vegetable oil
09 - 1/4 tsp vanilla extract
10 - 1 large egg white
11 - 60ml (1/4 cup) water

→ Oreo Cheesecake Filling

12 - 114g (4 oz, 2/3 cup) semi-sweet chocolate chips
13 - 90ml (6 tbsp) heavy whipping cream
14 - 452g (16 oz) cream cheese, room temperature
15 - 138g (2/3 cup) sugar
16 - 16g (2 tbsp) all-purpose flour
17 - 153g (2/3 cup) sour cream, room temperature
18 - 2 tsp vanilla extract
19 - 2 large eggs, room temperature
20 - About 30 Oreos

→ Oreo Mousse

21 - 85g (3 oz) white chocolate
22 - 260ml (1 cup + 2 tbsp) heavy whipping cream, divided
23 - 58g (1/2 cup) powdered sugar
24 - 1/2 tsp vanilla extract
25 - 10 Oreos, chopped

→ Chocolate Frosting

26 - 168g (3/4 cup) unsalted butter, room temperature
27 - 169g (6 oz, 1 cup) semi-sweet chocolate chips, melted
28 - 345g (3 cups) powdered sugar
29 - 1/4 tsp salt
30 - 60-75ml (4-5 tbsp) heavy whipping cream

→ Additional

31 - 1 cup (6 oz) mini chocolate chips
32 - 1 cup crushed Oreos

# Instructions:

01 - Preheat oven to 176°C (350°F). Line a 23cm (9-inch) springform pan with parchment paper and grease the sides. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. In a separate bowl, combine milk, vegetable oil, vanilla extract, and egg white. Mix wet and dry ingredients until well combined, then add water and mix until smooth. Pour batter into the springform pan and bake for 12-15 minutes. Cool completely and wash the pan for reuse.
02 - Melt chocolate chips by pouring boiled heavy cream over them; whisk after 3-4 minutes. Set aside. Beat room-temperature cream cheese, sugar, and flour on low speed. Mix in sour cream, vanilla extract, and eggs one at a time. Line the springform pan with parchment paper, grease well, and prepare for a water bath. Reset the pan around the cooled cake, spread melted chocolate atop, and layer Oreo cheesecake filling with whole Oreos in between. Top with remaining Oreos before filling the outer pan with warm water. Bake at 148°C (300°F) for 45 minutes. Allow gradual cooling for 50 minutes in the oven, then refrigerate overnight.
03 - Melt white chocolate with 30ml (2 tbsp) of cream in a microwave, stirring until smooth. Cool to room temperature. Whip remaining cream with powdered sugar and vanilla extract until stiff. Fold one-third of whipped cream into cooled chocolate; then mix in the rest. Add chopped Oreos and spread the mousse atop the cheesecake. Chill for 2-3 hours until firm.
04 - Beat butter until smooth, then mix in melted chocolate. Gradually add powdered sugar, salt, and cream until the frosting reaches desired consistency. Frost the edges of the cheesecake and press mini chocolate chips and crushed Oreos onto the sides. Use remaining frosting to pipe designs on top and garnish with Oreos and remaining chocolate chips. Refrigerate until ready to serve, allowing 45 minutes to soften before slicing.

# Notes:

01 - Refrigerating overnight ensures the cheesecake holds its structure. For best slicing results, allow the cake to sit at room temperature for 45 minutes before serving.

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