Ingredients
Scale
- 26 Oreos (for crust)
- 12 crushed Oreos (for filling)
- 12 chopped Oreos (for filling)
- 3 (8-ounce) blocks cream cheese
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 egg yolk
- 1 cup finely chopped white chocolate (for ganache)
- 1 cup heavy whipping cream (for topping)
- ¼ cup unsalted butter (melted)
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 3 tablespoons all-purpose flour
- ⅓ cup heavy cream (for ganache)
- 2 tablespoons finely chopped semisweet chocolate (for ganache)
- ¼ cup powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- 7 Oreos (for garnish)
Instructions
- Preheat oven to 325°F (160°C).
- Crush Oreos for the crust, mix with melted butter, and press into a springform pan.
- Beat cream cheese until smooth, then gradually mix in sugar, salt, sour cream, and eggs.
- Fold in crushed and chopped Oreos; pour over crust.
- Bake for about 70 minutes until set but slightly jiggly in the center.
- For ganache, heat heavy cream and pour over chopped white chocolate; mix until smooth.
- Whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- Once cooled, top cheesecake with whipped cream and ganache.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 408
- Sugar: 28g
- Sodium: 335mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg