Ingredients

2 ½ cups Oreo cookie crumbs

5 tbsp unsalted butter, melted

16 oz (2 blocks) cream cheese, softened (for cheesecake batter)

¾ cup granulated sugar (for cheesecake batter)

¼ cup sour cream (for cheesecake batter)

2 large eggs

1 ½ tbsp cocoa powder

1 ½ tsp vanilla extract (for cheesecake batter)

1 tbsp red food coloring

16 oz (2 blocks) cream cheese, softened (for frosting topping)

¾ cup granulated sugar (for frosting topping)

¼ cup sour cream (for frosting topping)

1 ½ tsp vanilla extract (for frosting topping)

½ cup heavy cream

6-8 full-sized Oreo cookies, crushed (for garnish)

Instructions

Step 1: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil. Combine 2 ½ cups Oreo cookie crumbs with 5 tbsp melted unsalted butter. Press the mixture firmly into the bottom of the prepared pan.

Step 2: Bake the crust for 8-10 minutes. Remove from oven and let cool while preparing the cheesecake batter.

Step 3: In a stand mixer, beat 16 oz softened cream cheese until smooth. Gradually add ¾ cup granulated sugar and 1 ½ tbsp cocoa powder; mix on low speed until just combined. Add 2 large eggs one at a time, mixing only until each is incorporated. Do not overmix.

Step 4: In a separate small bowl, whisk together ¼ cup sour cream, 1 ½ tsp vanilla extract, and 1 tbsp red food coloring. Pour this mixture into the cream cheese batter and mix on low speed until just combined and uniformly colored.

Step 5: Pour the cheesecake batter over the cooled Oreo crust in the foil-wrapped springform pan. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes halfway up the sides of the springform pan. Bake at 350°F (175°C) for 60-75 minutes, or until the edges are set and the center has a slight wobble.

Step 6: Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. Carefully remove the springform pan from the water bath and place it on a wire rack to cool completely to room temperature (2-3 hours). Cover loosely with plastic wrap.

Step 7: Transfer the cheesecake to the refrigerator and chill for at least 6-8 hours, or ideally overnight, to fully set.

Step 8: In a stand mixer, beat 16 oz softened cream cheese with ¾ cup granulated sugar until light and fluffy. Mix in ¼ cup sour cream and 1 ½ tsp vanilla extract. Gradually add ½ cup heavy cream, beating until the frosting is light, airy, and reaches your desired spreadable consistency.

Step 9: Once the cheesecake is thoroughly chilled, remove the sides of the springform pan. Spread the prepared cream cheese frosting evenly over the top of the cheesecake. Garnish with crushed 6-8 Oreo cookies. Slice with a sharp knife and serve immediately.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.

For extra Oreo crunch inside the cheesecake, fold in some chopped Oreos before baking.

Red food coloring amount can be adjusted to achieve your preferred shade of red velvet.

If you prefer a thicker crust, increase the Oreo crumbs and butter proportionally.

To prevent cracks, avoid overmixing the batter and bake in a water bath to keep moisture consistent.

FAQs

Can I use regular chocolate cookies instead of Oreos?

Yes, regular chocolate sandwich cookies can be used as a substitute, but it will slightly change the flavor and texture of the crust and garnish.

Do I have to use a water bath when baking this cheesecake?

While not strictly required, baking with a water bath helps maintain a moist environment that prevents cracks and ensures even baking for a smooth cheesecake.