Ingredients
Scale
- 2 ½ cups Oreo cookie crumbs
- 5 tbsp unsalted butter
- 32 oz cream cheese
- 1 ½ cups granulated sugar
- ½ cup sour cream
- 4 large eggs
- 1 ½ tbsp cocoa powder
- 2 ½ tsp vanilla extract
- ⅓ cup red food coloring
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 325°F (163°C). Grease a springform pan and line it with parchment paper.
- Mix Oreo crumbs with melted butter and press into the bottom of the prepared pan. Bake for 8–10 minutes and cool.
- For the red velvet layer, beat cream cheese and sugar until smooth. Add sour cream, eggs, cocoa powder, vanilla extract, and red food coloring; mix until combined. Pour over cooled crust.
- For the vanilla layer, repeat the mixing process without cocoa powder or food coloring; pour over red velvet layer.
- Bake for about 50–60 minutes until edges are set and center is slightly jiggly. Cool gradually in the oven for an hour.
- Chill in the refrigerator for at least six hours or overnight.
- Prepare ganache by heating heavy cream and pouring over chocolate chips; stir until smooth.
- Pour ganache over chilled cheesecake and garnish as desired before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg