Velvet Cheesecake Drip (Print Version)
# Ingredients:
→ Oreo Base
01 -
1/2 cup melted unsalted butter
02 -
1 1/2 cups crushed Oreo cookies
→ Velvety Cheesecake Layer
03 -
32 ounces soft cream cheese
04 -
1 cup white sugar
05 -
3 tablespoons regular flour
06 -
4 large eggs, room temperature
07 -
1 teaspoon pure vanilla extract
08 -
1/4 cup cocoa powder (unsweetened)
09 -
A few drops of red liquid food dye
10 -
1/2 cup finely crushed Oreo pieces
→ Chocolate Topping
11 -
1 cup of heavy whipping cream
12 -
8 oz of semi-sweet chocolate chips
→ Cookie Decoration
13 -
Use whole Oreo cookies for decorating
# Instructions:
01 -
Turn on the oven and set it to 325°F (165°C).
02 -
Lightly grease a 9-inch springform pan and sprinkle it with a little flour.
03 -
Mix the crushed Oreos with the melted butter, then push the mixture evenly into the pan's base.
04 -
Blend the cream cheese and sugar until smooth. Mix in the flour, add eggs one at a time, and stir in the vanilla. Fold in cocoa powder and add red color dye to your liking. Gently mix in crushed Oreo bits.
05 -
Pour the filling onto the prepared crust. Bake for about 60-70 minutes, until firm. Let it cool entirely before chilling in the fridge.
06 -
Warm up the cream until it’s just about to simmer. Pour it over the chocolate chips, let it sit for 5 minutes, then stir until smooth. Allow it to cool a bit before using.
07 -
Pour the chocolate sauce over the chilled cheesecake, then top it off with whole Oreo cookies to decorate.
# Notes:
01 -
To bring out a stronger red velvet taste, swap the Oreo crust with a red velvet cake mix crust.
02 -
For crack-free cheesecake, make sure the cream cheese and eggs are at room temperature when mixing.
03 -
For deeper chocolate flavor, use dark chocolate chips instead of semi-sweet.