Oreo Cheesecake with Chocolate Swirl

Oreo Cheesecake with Chocolate Swirl, perfect for the holidays:

Ingredients:

Crust:

- 10 ounces Oreos (about 2 cups crumbs)

- 1/4 teaspoon kosher salt

- 4 tablespoons unsalted butter, melted and cooled

Chocolate Ganache:

- 1/3 cup heavy cream

- 2 ounces dark or bittersweet chocolate, chopped

- 1/2 teaspoon instant espresso (optional)

- A pinch of salt

Cheesecake Filling:

- 16 ounces cream cheese, at room temperature

- 3/4 cup granulated sugar

- 1/2 cup sour cream

- 1 tablespoon pure vanilla extract

- 1/2 teaspoon kosher salt

- 3 large eggs, at room temperature

- 1 large egg yolk

- 1/4 cup (4 tablespoons) all-purpose flour

Garnish:

- Fresh whipped cream

- Crushed and whole Oreos

- Fresh fruits (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).

   

2. Make the Crust: In a food processor, pulse the Oreos into fine crumbs. Add the melted butter and salt, and mix until the texture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 12 minutes, then let it cool on a wire rack. Lower the oven temperature to 300°F (150°C).

3. Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat or in the microwave until hot (but not boiling). Add the chopped chocolate, instant espresso, and a pinch of salt. Let it sit for a few minutes to soften the chocolate, then stir until smooth. Set aside to cool slightly.

4. Prepare the Cheesecake Filling: In a large mixing bowl or using a food processor, beat the cream cheese and granulated sugar together until fluffy and smooth. Add the sour cream, vanilla extract, and salt, mixing until combined. Add the eggs and mix well, followed by the egg yolk. Gently fold in the flour until just incorporated.

5. Assemble the Cheesecake:Pour the cheesecake filling into the cooled crust. Drizzle the chocolate ganache over the filling, then use a skewer or chopstick to swirl it gently for a marbled effect.

6. Bake the Cheesecake: Cover the pan with aluminum foil and bake at 300°F for 1 hour. After 1 hour, remove the foil and sprinkle the crushed Oreos evenly over the top. Continue to bake uncovered for an additional 15-20 minutes, or until the center registers 150°F on an instant-read thermometer.

7. Cool and Chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or overnight, until fully chilled.

8. Garnish and Serve: Before serving, top with fresh whipped cream, whole and crushed Oreos, and fresh fruits if desired. Slice and enjoy your delightful Oreo Cheesecake with Chocolate Swirl!

This cheesecake is sure to impress your holiday guests with its rich flavors and beautiful presentation!