Velvet Oreo Cake (Print Version)

# Ingredients:

→ For Red Velvet Cake Layer

01 - 4 tsp red food coloring, for the iconic color of red velvet
02 - 1/2 cup sour cream, softened to room temperature, to keep things moist
03 - 1 tsp white vinegar, to activate the leavening agent
04 - 1 1/2 cups all-purpose flour, as the main dry base
05 - 2 large eggs, room temperature, adds structure
06 - 1/4 cup vegetable oil, contributes to a moist texture
07 - 2 tsp pure vanilla extract, for an aromatic boost of flavor
08 - 1 tsp baking soda, to help it rise properly
09 - 1/2 cup unsalted butter, softened, for richness
10 - 2 tsp unsweetened cocoa powder, subtle chocolate flavor
11 - 1 cup granulated sugar, for sweetness
12 - 1/2 tsp salt, helps balance flavors
13 - 2/3 cup buttermilk, to keep the cake tender

→ For Oreo Cheesecake Filling

14 - 1 tbsp cornstarch (or substitute with flour), to thicken the mix
15 - 3 large eggs + an extra yolk, all at room temp, for structure
16 - 1 cup granulated sugar, to add sweetness to the filling
17 - 1 tbsp pure vanilla extract, for added flavor depth
18 - 24 oz full-fat cream cheese, softened, as the creamy base
19 - 15 Oreos, chopped, for a delightful crunch inside
20 - 1 cup sour cream, softened to room temp, for smoothness
21 - Oreo filling from the 10 Oreos, added back for flavor
22 - 10 Oreos, crushed (sans filling), acts as the crust

→ For Topping and Decoration

23 - 1 cup dark chocolate chips, for the ganache
24 - 1/2 cup heavy cream, to create a glossy topping
25 - 8 Oreos, chopped up, for the final garnish
26 - 1 can store-bought cream cheese frosting, for decorating

# Instructions:

01 - Get your oven preheating to 350°F. Line both a 9-inch springform pan and an 8-inch round cake pan with parchment and coat them with non-stick spray. Mix together the dry ingredients (flour, salt, cocoa) in one bowl. In a separate bowl, cream butter and sugar until fluffy, then add the sour cream, vegetable oil, vanilla, eggs, and food coloring. Slowly alternate mixing in the dry mix with buttermilk, then fold in the baking soda and vinegar. Split the batter between the pans evenly, bake for 18-20 minutes, and let cool completely.
02 - Crush 10 Oreo wafers into crumbs. Beat cream cheese until smooth, then blend in the Oreo filling you set aside, sugar, and cornstarch. Add sour cream, vanilla, eggs, and the lone yolk, stirring well until combined. Gently fold in both crushed Oreos and the chopped ones. Pour the cheesecake batter over the cooled velvet cake base inside the springform pan.
03 - Place your pan in a water bath and bake at 300°F for around 1 hour 30 minutes. Let it gradually cool in the oven, then refrigerate overnight to set.
04 - Melt together the chocolate chips and heavy cream in the microwave, stirring until silky smooth. Spread this over the chilled cheesecake.
05 - Use crumbled red velvet cake to cover the sides of the cheesecake. Finish with swirls of cream cheese frosting and sprinkles of chopped Oreos on top.

# Notes:

01 - This dish pairs the richness of Oreo cheesecake with the soft texture of red velvet cake for an ultimate indulgence.
02 - Bringing your ingredients to room temperature avoids lumps and ensures everything blends evenly.
03 - Letting the cheesecake cool slowly in the oven can keep cracks from forming on its surface.

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