Ingredients
Equipment
Method
Preparation
- Preheat oven to 325°F. Line a springform pan with parchment and wrap the outside with foil.
- Crush Oreo cookies into fine crumbs. Mix with melted butter and press into the pan. Bake for 10 minutes. Cool.
- Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and eggs one at a time.
- Remove 1 cup of batter and mix with cocoa powder and red food coloring to create the red velvet swirl.
- Pour plain batter into the crust. Add spoonfuls of red velvet batter and swirl with a knife.
- Place pan into a larger pan with hot water (water bath).
- Bake for 55–65 minutes until the center is just set. Cool in the oven with the door cracked. Chill overnight.
- Garnish with whipped cream, sprinkles, and Oreos before serving.
Nutrition
Notes
Store leftovers covered in plastic wrap in the fridge. For best results, let the cheesecake sit at room temperature before serving or enjoy it chilled straight from the fridge.