Extravagant Oreo Cheesecake
 
 
Serves: 1 9-inch cheesecake
Ingredients
For the Chocolate Cake Layer:
  • 1 cup all-purpose flour
  • ¼ cup plus 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • ½ cup vegetable oil
  • 1 ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup hot coffee
For the Oreo Cheesecake:
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon fine salt
  • 2 large eggs, room temperature
  • ¾ cup full-fat sour cream, room temperature
  • 8 oreos, 4 broken up and 4 left whole
For the Oreo Frosting:
  • 1 cup (8 ounces, 2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 pound plus 2 cups powdered sugar
  • 6 ounces white chocolate, melted and cooled
  • 1 tablespoon vanilla extract
  • ½ cup finely ground Oreo crumbs
For the Oreo Mousse:
  • 1 ½ cups heavy cream, cold
  • 1 teaspoon vanilla extract
  • 1 cup reserved Oreo Frosting, room temperature
  • 6 Oreo cookies, cut into quarters
For the Chocolate Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup (4 ounces, 1 stick) unsalted butter, room temperature
  • 4 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon fine salt
  • 2 teaspoons vanilla extract
For Chocolate Ganache:
  • 8 ounces semi-sweet chocolate chips
  • 3 tablespoons heavy cream
  • 1 tablespoon vegetable oil
Instructions
To make the Chocolate Cake Layer:
  1. Preheat oven to 350 degrees F. Grease one 9-inch cake pan with baking spray, set aside.
  2. In a large bowl whisk together flour, cocoa powder, baking soda, and salt. Whisk oil, brown sugar, and eggs in another bowl. Make a well in the dry ingredients and pour the wet mixture into the dry mixture, whisk together until it becomes a thick brownie like consistency, the dry mixture will protect the eggs from cooking when you add the coffee. Whisk in coffee, then finally add vanilla.
  3. Pour into prepared pan and bake for 20 to 28 minutes until a toothpick inserted comes out clean with a few moist crumbs. Invert immediately onto a wire rack to cool completely. For an even moister cake, wrap cooled cakes in plastic wrap and refrigerate overnight.
To make the Oreo Cheesecake:
  1. Preheat oven to 325 degrees F. Grease a 9-inch spring form cake pan with baking spray, line the bottom with parchment paper and grease as well. Wrap the exterior of the pan's bottom with aluminum foil, set aside on top of a baking sheet.
  2. Beat cream cheese and sugar in a stand mixer on a medium speed until smooth and fluffy, about 3 minutes. Scrape the bowl down and add vanilla and salt, beating to combined. Add eggs one at a time beating well to incorporate followed by the sour cream. Fold into chopped Oreos.
  3. Pour half of the batter into pan and place whole Oreos evenly and pour remaining batter on top. Tap cheesecake lightly to remove any air bubbles. Bake for 45 minutes until edges are set but the center looks loose, about 45 to 50 minutes. Turn oven off and open door slightly, letting cheesecake rest for 15 minutes, remove to cool completely. Refrigerate 6 hours or preferably overnight.
To make the Oreo Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and butter on a medium speed until smooth and lump free, about 3 minutes. Scrape the bowl and paddle as needed. On the lowest speed, add powdered sugar, white chocolate, vanilla, and Oreo crumbs beating to incorporate. Reserve 1 cup of frosting, refrigerate remaining frosting until you're ready to assemble.
To make the Oreo Mousse:
  1. Whip heavy cream in the bowl of a stand mixer fitted with a whisk attachment. Add vanilla, whipping until firm peaks form. Take ¼ of whipped cream and stir it into the frosting, this will aerate the frosting, making for a uniform incorporation. Fold remaining whipped cream into frosting. Gently fold in quartered Oreo cookies.
To make the Chocolate Cream Cheese Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and butter on a medium speed until smooth and lump free, about 3 minutes. Scrape the bowl and paddle as needed. With the mixer on low, add the powdered sugar, cocoa powder, salt, and vanilla. Once combined, raise mixer's speed to medium-high for 1 minute. Refrigerate until ready to assemble.
To make Chocolate Ganache:
  1. Combine chocolate and heavy cream in a microwave safe bowl. Heat mixture up in 20 second intervals, stirring to combine. Add oil and fill pastry bag.
To assemble the Extravagant Oreo Cheesecake:
  1. Add a dollop of frosting to a cake board. Secure the Chocolate Cake layer and apply a thing layer of the White Chocolate Oreo Frosting. Place the Oreo Cheesecake layer on and apply a thin layer of frosting. Top with the Oreo Mousse, using an offset spatula to smooth the top layer. Refrigerate for 30 minutes. Cover with Chocolate Cream Cheese Frosting. Drip gacnahe over sides and spread onto top. Decorate with remaining frosting. Garnish with Cookie and Cream chocolate bar squares.
Notes
Cheesecake adapted form Erin's Food Files, Frosting adapted from Layered
Recipe by Layer Cake Parade at http://layercakeparade.com/extravagant-oreo-cheesecake/