Blue Velvet Oreo Chessecake

Blue Velvet Oreo Chessecake

Ingredients:

For the crust:

- 2 cups Oreo crumbs

- 1/4 cup unsalted butter, melted

For the cheesecake:

- 24 oz (680g) cream cheese, softened

- 1 cup granulated sugar

- 1 cup sour cream

- 1 teaspoon vanilla extract

- 3 large eggs

- 2 tablespoons blue food coloring

- 1/2 cup crushed Oreos

For the drip:

- 1 cup white chocolate chips

- 1/2 cup heavy cream

For decoration:

- Whipped cream

- Mini Oreos

- Blue velvet cake crumbs

- Sprinkles

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

2. For the crust: In a bowl, combine Oreo crumbs and melted butter. Press mixture
into the bottom of the prepared pan. Bake for 10 minutes, then let cool.

3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar
and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time,
beating well after each addition. Mix in blue food coloring until fully incorporated. 

Gently fold in the crushed Oreos.

4. Pour the cheesecake batter into the cooled crust, spreading evenly.

5. Bake for 60-70 minutes, or until the center is set and the edges are lightly 

browned. Turn off the oven and let the cheesecake cool in the oven with the door 

slightly open for 1 hour.

6. Refrigerate the cheesecake for at least 4 hours or overnight before removing 

from the pan.

7. For the drip: In a microwave-safe bowl, heat white chocolate chips and heavy 

cream in 30-second intervals, stirring until smooth.

8. Drizzle the white chocolate ganache over the edges of the cheesecake, allowing 

it to drip down the sides.

9. Decorate the top with whipped cream, mini Oreos, blue velvet cake crumbs, and 

sprinkles.

Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 

hours | Servings: 12 slices