Oreo Cheesecake: Decadent Layered Cookie Cream Cake

CHEESECAKE:

• 20 oz (565 g) block-style cream cheese, room temperature
• ¾ cups (150 g) granulated sugar
• ½ Tablespoon vanilla extract
• ¼ teaspoon coarse salt
• 2 large eggs
• ½ cup (120 g) sour cream
• 6 regular Oreo cookies, coarsely crushed

CAKE:

• 2 cups (400 g) granulated sugar
• 1 ¾ cups (210 g) all-purpose flour, (stir, spoon & level)
• ¾ cup (60 g) Dutch-process cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup (237 ml) milk
• ½ cup (118 ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (237 ml) boiling water

FROSTING:

• 8 oz (226 g) white chocolate chips
• 1 cup (226 g) butter, (2 sticks) softened slightly to room temperature
• 2 teaspoons vanilla extract
• 4-6 cups (480-720 g) powdered sugar
• ¼ – ⅓ cup (59-80 ml) heavy cream or milk

DECORATION:

• 3-4 regular Oreo cookies, crushed
• Extra Oreos for border or decoration

• CHEESECAKE: Preheat oven to 325°F (163°C). Bring a kettle of water to a boil. Using an electric mixer, beat the cream cheese on medium speed until fluffy, scraping the bowl as needed. Gradually add the sugar and continue beating until light. Mix in vanilla and salt. Add eggs one at a time, beating and scraping the bowl after each. Stir in sour cream, then fold in the coarsely crushed Oreos.
• Line the bottom of a springform pan with a parchment circle. Place the pan’s bottom insert so the raised side faces up and wrap the outside base of the pan with foil. Pour the cheesecake filling into the pan, then place the pan in a roasting pan or rimmed baking sheet. Carefully pour boiling water into the outer pan until it reaches about halfway up the side of the springform pan.
• Bake until the center is just set, about 45 minutes. Turn the oven off and leave the cheesecake inside, with the oven door closed, for 2 hours. Run a knife around the edge, remove the outer ring of the springform (leave the metal bottom), wrap the cake in plastic, and freeze overnight.
• CAKE: Preheat the oven to 350°F (177°C). Grease and flour the edges of two 9-inch round pans and cut parchment circles to fit the bottoms. Lightly spray the pan bottoms so the parchment stays in place.
• In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water—the batter will be thin. Divide the batter between the prepared pans.
• Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Optionally wrap the cooled cakes in plastic and freeze overnight with the cheesecake—keeping them frozen makes assembly easier and helps avoid a crumb coat.
• FROSTING: Melt the white chocolate in a double boiler over simmering water, stirring until smooth. Remove from heat and let cool slightly.
• Cream the butter. Once the white chocolate has cooled to warm (not hot), beat it into the butter. Add vanilla, then gradually add the heavy cream or milk and powdered sugar, alternating until the frosting reaches the desired consistency. If the frosting becomes too stiff, add more cream or milk to loosen it.
• ASSEMBLY: Place one cake layer on a cake stand. If you like, spread a thin layer of frosting on top and sprinkle with some crushed Oreos.
• Remove the frozen cheesecake from the freezer and peel off the plastic and metal base, then remove the parchment from the bottom. If the cheesecake overhangs the cake layer, let it sit 5–10 minutes to soften slightly, then trim the edges with a knife or kitchen shears.
• Place the cheesecake on top of the cake layer. Spread a thin layer of frosting over the cheesecake and sprinkle with crushed Oreos. Add the second cake layer on top and apply a thin crumb coat around the entire cake. Chill about 30 minutes to set the crumb coat.
• Finish frosting with the remaining frosting. Decorate with mini Oreos, crushed Oreos, or any decorations you prefer. Refrigerate until ready to serve.