Ingredients

2 ½ cups Oreo cookie crumbs

5 tbsp unsalted butter, melted

16 oz (2 blocks) cream cheese, softened (for cheesecake batter)

¾ cup granulated sugar (for cheesecake batter)

¼ cup sour cream (for cheesecake batter)

2 large eggs

1 ½ tbsp cocoa powder

1 ½ tsp vanilla extract (for cheesecake batter)

1 tbsp red food coloring

16 oz (2 blocks) cream cheese, softened (for frosting topping)

¾ cup granulated sugar (for frosting topping)

¼ cup sour cream (for frosting topping)

1 ½ tsp vanilla extract (for frosting topping)

½ cup heavy cream

6-8 full-sized Oreo cookies, crushed (for garnish)

Instructions

Step 1: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil. Combine 2 ½ cups Oreo cookie crumbs with 5 tbsp melted unsalted butter. Press the mixture firmly into the bottom of the prepared pan.

Step 2: Bake the crust for 8-10 minutes. Remove from oven and let cool while preparing the cheesecake batter.

Step 3: In a stand mixer, beat 16 oz softened cream cheese until smooth. Gradually add ¾ cup granulated sugar and 1 ½ tbsp cocoa powder; mix on low speed until just combined. Add 2 large eggs one at a time, mixing only until each is incorporated. Do not overmix.

Step 4: In a separate small bowl, whisk together ¼ cup sour cream, 1 ½ tsp vanilla extract, and 1 tbsp red food coloring. Pour this mixture into the cream cheese batter and mix on low speed until just combined and uniformly colored.

Step 5: Pour the cheesecake batter over the cooled Oreo crust in the foil-wrapped springform pan. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes halfway up the sides of the springform pan. Bake at 350°F (175°C) for 60-75 minutes, or until the edges are set and the center has a slight wobble.

Step 6: Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. Carefully remove the springform pan from the water bath and place it on a wire rack to cool completely to room temperature (2-3 hours). Cover loosely with plastic wrap.

Step 7: Transfer the cheesecake to the refrigerator and chill for at least 6-8 hours, or ideally overnight, to fully set.

Step 8: In a stand mixer, beat 16 oz softened cream cheese with ¾ cup granulated sugar until light and fluffy. Mix in ¼ cup sour cream and 1 ½ tsp vanilla extract. Gradually add ½ cup heavy cream, beating until the frosting is light, airy, and reaches your desired spreadable consistency.

Step 9: Once the cheesecake is thoroughly chilled, remove the sides of the springform pan. Spread the prepared cream cheese frosting evenly over the top of the cheesecake. Garnish with crushed 6-8 Oreo cookies. Slice with a sharp knife and serve immediately.

Tips & Variations

For a deeper red color, add an extra ½ tablespoon of red food coloring.

Use full-fat cream cheese for a richer, creamier texture.

Ensure eggs are at room temperature before mixing to prevent curdling.

For a nutty twist, sprinkle chopped pecans on top with the Oreo garnish.

To prevent cracking, avoid overbaking and use the water bath method as described.

FAQs

Can I use regular chocolate cookies instead of Oreos for the crust?

Yes, regular chocolate sandwich cookies can be substituted, but Oreos provide a distinctive flavor that complements the red velvet cheesecake best.

How do I prevent my cheesecake from cracking?

Make sure not to overmix the batter, bake in a water bath to maintain gentle heat, and allow the cheesecake to cool gradually with the oven door slightly open as described. These steps help reduce cracking.