Step-by-Step Instructions for Oreo Cheesecake

• Preheat your oven to 350°F (175°C) and line the bottom of a 7-inch springform pan with parchment paper. Double-wrap the outside of the pan with aluminum foil to prevent leaks.
• Combine 24 crushed Oreo cookies with 2 ½ tablespoons melted butter, mixing until the texture resembles wet sand. Press this mixture evenly into the bottom and slightly up the sides of your prepared pan. Bake for 8–10 minutes, then set aside and lower the temperature to 325°F (163°C).
• Beat together 16 ounces softened cream cheese, 2 large eggs, ⅔ cup sugar, ⅔ cup sour cream, 1 teaspoon vanilla extract, and 1 teaspoon salt on medium-high speed until smooth and creamy. Reduce the speed to low for 1–2 minutes to eliminate air bubbles.
• Gently fold in your reserved chopped Oreo cookies into the cheesecake batter until evenly distributed.
• Pour the cheesecake batter over the cooled crust. Tap the pan on the counter to release air bubbles. Place the springform pan into a larger roasting dish and fill it with hot water halfway up the sides. Bake at 325°F for about 75 minutes, until the center is set but still slightly jiggly.
• Once baked, turn off the oven and crack open the door to let the cheesecake cool gradually for about an hour.
• Remove the cheesecake from the water bath and let it cool before covering it with plastic wrap and refrigerating for at least four hours or overnight.
• Melt 1 cup of chocolate chips with ½ cup of heavy cream and stir until smooth. Pour the ganache over the chilled cheesecake, spreading it evenly.
• Top your Oreo Cheesecake with whipped cream and halved Oreo cookies. For clean slices, dip a thin knife in hot water before cutting.