Decadent Oreo Cheesecake

1Preheat your oven to 325°F (160°C).

2In a mixing bowl, combine the crushed Oreo cookies (24) and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.

3In a large mixing bowl, beat the softened cream cheese (2 cups) with an electric mixer until smooth and creamy. Gradually add the granulated sugar (1 cup) and continue to beat until well combined.

4Add the vanilla extract (1 teaspoon) and mix in the eggs (3 large) one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.

5Stir in the sour cream (1 cup) and heavy cream (½ cup) until the mixture is smooth and creamy. Gently fold in the crushed mini Oreo cookies (½ cup).

6Pour the cheesecake batter over the cooled Oreo crust in the springform pan, smoothing the top with a spatula.

7Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

8Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.

9Before serving, top the cheesecake with additional mini Oreo cookies (½ cup) for decoration. Slice and enjoy your decadent Oreo cheesecake!