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The Decadent Red Velvet Oreo Cheesecake is not just a dessert; it's an experience that combines the rich, velvety flavors of red velvet cake with the beloved crunch of Oreo cookies. This indulgent dessert is perfect for celebrations, special occasions, or even a cozy night in. Its stunning appearance and irresistible flavor make it a showstopper that will impress your guests and satisfy your sweet tooth.

Red Velvet Oreo Cheesecake

Indulge in the ultimate dessert experience with our Decadent Red Velvet Oreo Cheesecake! This luxurious treat combines the rich flavors of classic red velvet cake with the delightful crunch of Oreo cookies, making it perfect for any celebration. With easy-to-follow instructions, tips for presentation, and storage suggestions, you can create this stunning cheesecake that will impress your guests and satisfy your sweet tooth. Get inspired to bake this creamy, delicious masterpiece! #Cheesecake #Dessert #Baking #RedVelvet #Oreo #SweetTreat #Recipe #Indulgence
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Ingredients
  

1 ½ cups Oreo cookie crumbs (plus extra for garnish)

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 tablespoon red food coloring

½ cup all-purpose flour

1 teaspoon cocoa powder

10 Oreo cookies, chopped (for the cheesecake filling)

Whipped cream (for topping)

Fresh raspberries (for garnish)

Instructions
 

Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to catch any drips during baking.

    Make the Crust: In a mixing bowl, combine the Oreo cookie crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes, then let it cool while preparing the filling.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add the vanilla extract and mix well.

        Add Eggs and Sour Cream: Beat in the eggs one at a time, mixing until just combined after each addition. Then, add the sour cream, red food coloring, and mix until combined.

          Incorporate Dry Ingredients: In a separate bowl, whisk together the flour and cocoa powder. Gradually add the dry mixture to the cream cheese mixture and blend until just combined. Gently fold in the chopped Oreo cookies.

            Combine and Bake: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour.

              Chill: After the cheesecake has cooled, refrigerate for at least 4 hours or overnight to fully set.

                Serve: Carefully remove the cheesecake from the springform pan. Top with whipped cream, additional Oreo crumbs, and garnish with fresh raspberries before slicing and serving.

                  Prep Time: 20 minutes | Total Time: 6 hours (including chilling) | Servings: 12 slices