Ingredients
- All-purpose flour: 1 1/2 cups, for the cake base
- Unsweetened cocoa powder: 2 tsp, for a hint of chocolate
- Salt: 1/2 tsp, to enhance the cake’s flavor
- Unsalted butter: 1/2 cup, at room temperature, for moistness
- Granulated sugar: 1 cup, for sweetness
- Sour cream: 1/2 cup, at room temperature, for a moist cake
- Vegetable oil: 1/4 cup, to keep the cake moist
- Pure vanilla extract: 2 tsp, for flavor
- Large eggs: 2, at room temperature, for structure
- Red food coloring: 4 tsp, for the iconic red hue
- Buttermilk: 2/3 cup, at room temperature, for a tender crumb
- Baking soda: 1 tsp, for leavening
- White vinegar: 1 tsp, to activate the baking soda
- Oreos (filling removed, wafers crushed): 10, for the crust
- Full-fat cream cheese: 24 oz, at room temperature, for the cheesecake filling
- Oreo filling: from the above 10 Oreos, to enhance flavor
- Granulated sugar: 1 cup, to sweeten the cheesecake
- Cornstarch (or all-purpose flour): 1 tbsp, for thickening the filling
- Sour cream: 1 cup, at room temperature, for creamy texture
- Pure vanilla extract: 1 tbsp, for flavor
- Large eggs + 1 egg yolk: at room temperature, for structure
- Oreos (chopped): 15, for added crunch in the cheesecake
- Dark chocolate chips: 1 cup, for the ganache
- Heavy cream: 1/2 cup, for a smooth ganache
- Store-bought cream cheese frosting: 1 can, for decorating
- Chopped Oreos: 8, for garnish
Instructions
Step 1:Preheat the oven to 350°F. Line a 9-inch springform pan and an 8-inch round cake pan with parchment paper; spray with non-stick spray.
Step 2:Whisk together flour, cocoa, and salt. Cream butter and sugar until fluffy, then mix in sour cream, oil, vanilla, eggs, and red food coloring. Gradually add dry ingredients and buttermilk, followed by baking soda and vinegar. Divide the batter between the pans and bake for 18-20 minutes. Cool completely.
Step 3:Blend Oreo wafers into fine crumbs. Beat cream cheese with Oreo filling, sugar, and cornstarch until smooth. Add sour cream, vanilla, eggs, and egg yolk, mixing well. Fold in Oreo crumbs and chopped Oreos. Pour over the cooled cake base in the springform pan.Step 4:Bake in a water bath at 300°F for about 1 hour and 30 minutes. Cool gradually in the oven, then refrigerate overnight.
Step 5:Microwave chocolate chips and heavy cream, stirring until smooth. Pour over the chilled cheesecake.
Step 6:Crumble the reserved red velvet cake and press onto the sides of the cheesecake. Decorate with cream cheese frosting and chopped Oreos.