Everyday Emma: Loving Sweets.... Oreo Cookie Cheesecake

My husband is the worlds biggest fan for Oreos. He can eat an entire package, yes I'm talking the 3 entire rows, in one sitting. Of course he likes milk with his but for his surprise birthday party this past summer I decided to whip up another treat. The main ingredients of this cheesecake are..... OREO'S. You guessed it!

The long list of ingredients can have your head spinning, but not to worry, this recipe is fool proof (almost)! I also added a chocolate ganache to the top of the Oreo Cheesecake which made it so rich an delicious! This Oreo Cheesecake is better than the Cheesecake Factory, I promise!

Ingredients for the Crust:
2c. Oreo crumbs (I place them in the blender to get them tiny)
2 Tbsp. melted butter
1/4c. packed Brown sugar

Ingredients for the Cheesecake:
(4) 8ox. packages of cream cheese (use Philidelphia, not the generic)
1 1/4c. White sugar
1/3c. Heavy whipping cream
2 Tbsp. Flour
1 tea Vanilla
4 eggs
1.5c Oreo PIECES (just break them in your hands, you want them to be chunky)

Ingredients for the Sour Cream Topping:
16oz. Sour cream
1/4c. White sugar
1 tea. vanilla

Ingredients for the Chocolate Ganache:
9ox. Bitter Sweet Chocolate
1c. Heavy whipping cream
1 tea. Vanilla
1 Tbsp. dark Rum (Optional, of course dont let the children get ahold of this one)

*You also will need a Spring Form Pan

Take a DEEP breath. You can make this a huge sucess, just focus!

1. Take the cream cheese out of the fridge to soften it (the natural way). Preheat oven to 350.
2. To make the crust: mix the blended oreos (should be the consistency of sand), melted butter, and brown sugar. Mix well and place in the bottom of a spring form pan.
3. In a bowl, mix the softened cream cheese till smooth. Gradually mix in 1 1/4c. of white sugar, 1/3 heavy cream, flour, & 1tea. of vanilla.
4. Beat in the eggs one at a time. (I recommend a stand-up mixer for all of this mixing!)
5. Pour 1/3 of the batter in the spring form pan.
6. Top with 1.5c. of the oreo PIECES (remember, the larger pieces of oreos & I usually use an entire package of Oreo's just for this part).
7. Pour in the remaining batter.
8. Cook on 350 for about 45 minutes- 1 hour.
9. Remove the cake from the oven. Combine the sour cream, sugar, & vanilla. Stir well and spread on top of the cheesecake.
10. Bake 7 more minutes in the oven then turn the oven off and leave the cheesecake in the oven for 30 minutes (with the oven turned off)

Before you make the ganache, you want the cheesecake to cool, completely. I ususally like mine to cool overnight. You can choose to leave it in the Spring Form pan once it has completely cooled or pour the ganache over it still in the pan.

1. Remeber, do NOT make the ganache or try to pour it over the cheesecake when it is hot. You will be calling 1-800- HOT-MESS!
2. Place the chocolate in a bowl.
3. Heat the cream over medium heat on the stove. Bring is JUST to a boil, do not let it continuously boil.
4. When cream comes to a boil, pour it over the chocolate in the bowl & stir.
5. Stir until the chocolate is dissolved
6. Add vanilla & rum
7. Take the Oreo Cheesecake out of the fridge and pour the hot ganache over top.