Oreo Raspberry Cheesecake Drip Cake

Oreo Raspberry Cheesecake Drip Cake

Ingredients:

For the Oreo Crust:

• 1/4 cup unsalted butter, melted
• 2 cups Oreo cookie crumbs

For the Raspberry Cheesecake Filling:

• 4 large eggs
• 1/4 cup all-purpose flour
• 1 cup fresh raspberries
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 8 oz packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/4 cup raspberry puree from fresh or frozen raspberries

For the Oreo Drip Ganache:

• 1/2 cup crushed Oreos
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

For Decoration:

• Mint leaves (optional)
• Whipped cream
• Fresh raspberries
• Crushed Oreos

Directions:

1. Begin by preheating your oven to 325°F (165°C). Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
2. Create the crust by combining the Oreo cookie crumbs with the melted butter in a mixing bowl. Stir until well mixed, then firmly press the mixture into the bottom of your prepared pan. Place it in the refrigerator while you prepare the filling.
3. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Incorporate the sour cream and vanilla extract, mixing well until combined.
4. Add the eggs, one at a time, ensuring each is well mixed before adding the next. Gradually fold in the flour until just incorporated.
5. Carefully fold in the raspberry puree and fresh raspberries, being gentle to keep the raspberries intact. Pour this mixture over the chilled Oreo crust.
6. Bake in the preheated oven for 60-70 minutes or until the center is set and the edges puff slightly. Once done, turn off the oven, crack the door open slightly, and let the cheesecake cool inside for an hour. After it cools, allow it to reach room temperature before refrigerating for at least 4 hours or overnight.
7. To prepare the Oreo drip ganache, heat the heavy cream in a small saucepan until just simmering. Remove from heat and stir in the chocolate chips, mixing until the ganache is smooth and glossy. Let it cool slightly before incorporating the crushed Oreos.
8. Once the cheesecake has chilled thoroughly, carefully remove it from the springform pan and place it on a serving platter. Drizzle the Oreo ganache generously over the top, allowing it to flow down the sides of the cheesecake.
9. For the finishing touch, decorate your cheesecake with dollops of whipped cream, fresh raspberries, additional crushed Oreos, and optional mint leaves for a pop of color.

Preparation time: 45 minutes | Cooking time: 60-70 minutes.

Nutritional Information:
Approximate calories per slice: 650 kcal
Carbohydrates: 45g
Proteins: 9g
Fats: 45g

Indulge in a creamy, flavorful slice of this Oreo Raspberry Cheesecake Drip Cake, where each layer complements the next in an exquisite dessert experience!