Cookies and Cream Oreo Cheesecake

Ingredients · tick what you already have

• Oreo cookies, divided32
• Unsalted butter, melted4 tbsp
• Cream cheese, softened24 oz
• Granulated sugar¾ cup
• Sour cream½ cup
• Large eggs3
• Vanilla extract2 tsp
• Heavy cream, divided2 cup
• Semi-sweet chocolate chips1½ cup
• White chocolate chips½ cup
• Powdered sugar2 tbsp

Method

1. Heat the oven to 325°F. Crush 20 Oreos into fine crumbs, mix with the melted butter and press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake 8 minutes and cool.
2. Make the ganache: heat 3/4 cup heavy cream until steaming, pour over 1 cup semi-sweet chips, let sit 2 minutes and stir smooth. Spread about half over the cooled crust and chill 15 minutes.
3. Beat the cream cheese and sugar until smooth. Beat in the sour cream and vanilla, then add the eggs one at a time on low speed, mixing only until combined.
4. Roughly chop 6 Oreos and fold them gently into the batter. Pour over the chilled ganache layer and bake 45 to 55 minutes, until the edges are set and the center still jiggles slightly. Cool completely, then chill at least 4 hours.
5. For the mousse layer: melt the white chocolate chips with 1/4 cup heavy cream, cool to room temperature, then whip 1/2 cup heavy cream to stiff peaks and fold it in along with 4 finely crushed Oreos. Spread over the chilled cheesecake and refrigerate 1 hour.
6. Cover the top with the remaining ganache (rewarm gently if needed). Press mini chocolate chips or crushed cookie crumbs around the sides if you like, and chill until set.
7. Whip the remaining 3/4 cup heavy cream with the powdered sugar to stiff peaks. Slice with a hot, wiped knife, top each slice with a whole Oreo, and serve with a swirl of whipped cream and cookie crumbs.