RED VELVET CHEESECAKE WITH OREOS®

Red Velvet Cheesecake with Oreos® image

A new take on cheesecake with red velvet Oreo's® that's perfect for Valentine's Day.

Provided by Jaimee Hunter

Categories Desserts Cakes Cheesecake Recipes

Time 7h20m

Yield 12

Number Of Ingredients 14

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Ingredients

nonstick cooking spray
1 (14 ounce) package red velvet-flavored chocolate sandwich cookies (such as Oreo®)
6 tablespoons unsalted butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
4 large eggs, at room temperature
¾ cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup sour cream
1 teaspoon red food coloring, or desired amount
2 (1 ounce) squares white baking chocolate, melted
4 tablespoons milk
2 cups powdered sugar, or as needed

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Spray a 9-inch springform pan with nonstick spray, then line with parchment paper.
Remove the creme filling from 24 sandwich cookies and set aside for later. Place the 48 cookie halves in a food processor and process until crushed. Set any remaining cookies aside for another use.
Mix crushed cookies with melted butter and sugar for until combined. Press mixture into the bottom and 1 inch up the sides of the prepared pan to form the crust. Wrap the outer bottom of the pan with foil to prevent any leaking.
Prepare cheesecake: Beat cream cheese with a mixer until smooth. Add eggs, one at a time, beating after each until incorporated. Blend in sugar, 1/2 of the reserved creme filling, vanilla, and salt. Fold in sour cream with a spatula.
Remove 1 cup of the cheesecake mixture to a small bowl and stir in food coloring until desired shade of pink is achieved.
Pour white cheesecake mixture over the crust, then top it off with the pink. Use a knife to swirl the two mixtures together.
Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour 15 minutes; take it out sooner if cracking starts. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
Stir milk, remaining creme filling, and melted white chocolate together in a bowl until blended. Mix in powdered sugar until the perfect drip consistency forms.
Remove cheesecake from the refrigerator and remove from the pan. Start at the edge of the cheesecake and use a spoon to drop a decorative drizzle around the sides. Cool in the refrigerator until icing is completely set, about 30 minutes.

Nutrition Facts : Calories 631.6 calories, Carbohydrate 64.5 g, Cholesterol 148.7 mg, Fat 38.9 g, Fiber 1 g, Protein 9.2 g, SaturatedFat 21.2 g, Sodium 379 mg, Sugar 51.8 g