Classic Oreo Cheesecake

1.Preheat your oven to 325°F (160°C).

2.Prepare the crust: In a medium bowl, combine the finely crushed Oreos and melted butter until the mixture resembles wet sand.

3.Press the Oreo crust mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan. Use the bottom of a glass or measuring cup to compact the crust tightly. Place the pan in the refrigerator to chill while preparing the filling.

4.Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

5.Add the granulated sugar and vanilla extract, and continue beating until combined and smooth.

6.Add the eggs one at a time, beating on low speed after each addition just until blended. Avoid overmixing to prevent cracks.

7.Mix in the sour cream until fully incorporated and the batter is smooth.

8.Gently fold in the chopped Oreo cookies with a spatula, distributing them evenly throughout the batter.

9.Pour the filling over the chilled crust in the springform pan, smoothing the top with a spatula.

10.Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.

11.Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, which helps prevent cracking.

12.Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.

13.Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped semi-sweet chocolate in a heatproof bowl.

14.Let sit for 2 minutes, then stir gently until the ganache is smooth and glossy.

15.Pour the ganache evenly over the chilled cheesecake, allowing it to drip slightly over the edges if desired.

16.Sprinkle extra Oreo crumbs on top for garnish.

17.Refrigerate the finished cheesecake for an additional 30 minutes to set the ganache before serving.

18.To serve, carefully remove the sides of the springform pan and slice the cheesecake with a hot, clean knife for neat slices.