Velvet Oreo Cake (Print Version)

# Ingredients:

→ Red Velvet Cake Base

01 - 1 1/2 cups plain flour, to hold everything together
02 - 2 tsp cocoa powder (unsweetened), for a touch of chocolate
03 - 1/2 tsp salt, brings out the flavors
04 - 1/2 cup soft unsalted butter, adds richness
05 - 1 cup white sugar, for sweetness
06 - 1/2 cup room-temp sour cream, keeps things moist
07 - 1/4 cup vegetable oil, adds extra moisture
08 - 2 tsp vanilla extract, for flavor
09 - 2 large room-temp eggs, helps hold it together
10 - 4 tsp red food dye, classic red velvet look
11 - 2/3 cup buttermilk, adds softness
12 - 1 tsp baking soda, makes the cake rise
13 - 1 tsp vinegar, activates the baking soda

→ Oreo Cheesecake Center

14 - 10 Oreos (cream removed, cookies crushed), forms the crust
15 - 24 oz full-fat, softened cream cheese, for smoothness
16 - Cream from the 10 Oreos earlier, extra flavor boost
17 - 1 cup sugar, sweetens the mix
18 - 1 tbsp cornstarch or flour, helps thicken
19 - 1 cup sour cream (room temperature), gives creaminess
20 - 1 tbsp vanilla extract, adds flavor
21 - 3 large eggs + 1 yolk, helps set the cheesecake
22 - 15 chopped Oreos, for some crunch

→ Decoration and Topping

23 - 1 cup semi-sweet chocolate chips, deep chocolate flavor
24 - 1/2 cup heavy cream, makes the ganache smooth
25 - 1 can ready-made cream cheese frosting, for decorating easily
26 - 8 crumbled Oreos, as garnish

# Instructions:

01 - Kick things off by setting your oven to 350°F. Use parchment paper to line an 8-inch and a 9-inch cake pan, then grease them up. Mix the flour, cocoa, and salt in one bowl. In another, cream together the sugar and butter until it's fluffy, then stir in sour cream, oil, vanilla, food coloring, and eggs. Slowly alternate adding in the flour mix and buttermilk. Lastly, fold in vinegar and baking soda. Split this batter between the pans and bake for 18–20 min. Let it cool completely once done.
02 - Grind the Oreo cookies into powder. In a big enough bowl, beat the cream cheese until silky, then mix in the Oreo cream, sugar, and cornstarch. Toss in sour cream, eggs, yolk, and vanilla, stirring well. Gently fold in the cookie crumbs along with chopped Oreos. Once mixed, pour it over the cooled red velvet base in your springform pan.
03 - Using a water bath, bake the cheesecake at 300°F. Leave it in for 1 hour 30 minutes. Once done, don't yank it out—let it cool gradually in the oven. Afterward, chill it in the fridge overnight for best results.
04 - Melt the chocolate chips with the heavy cream in bursts using a microwave, and mix until smooth. Pour the warm ganache over the chilled cheesecake.
05 - Grab the reserved red velvet cake and crumble it. Stick the crumbs around the cheesecake's bare sides. Use the cream cheese frosting and crushed Oreos for extra flair.

# Notes:

01 - This sweet treat is the perfect mashup of Oreo cheesecake and red velvet flavors.
02 - Letting ingredients reach room temp before use makes everything creamier.
03 - Gradual oven cooling keeps cracks away.

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