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Red velvet oreo cheesecake

Sure! Here is a detailed recipe for a Red Velvet Oreo Cheesecake. This recipe combines the rich flavors of red velvet cake, the crunch of Oreo cookies, and the creamy goodness of cheesecake.

### Red Velvet Oreo Cheesecake Recipe

#### Ingredients:

**For the Oreo Crust:**
- 2 cups Oreo cookie crumbs (about 20-24 Oreos)
- 1/4 cup unsalted butter, melted

**For the Red Velvet Cake Layer:**
- 1 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar

**For the Cheesecake Layer:**
- 16 ounces (2 packages) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream

**For the Topping:**
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Crushed Oreos for garnish

### Instructions:

#### 1. Prepare the Oreo Crust:
1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine the Oreo crumbs and melted butter until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom of the prepared pan. Use the bottom of a glass or measuring cup to press it evenly.
4. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the red velvet cake layer.

#### 2. Prepare the Red Velvet Cake Layer:
1. Increase the oven temperature to 350°F (177°C).
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a small bowl, combine the buttermilk and red food coloring.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the white vinegar.
7. Pour the batter over the cooled Oreo crust and spread it evenly.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

#### 3. Prepare the Cheesecake Layer:
1. Reduce the oven temperature to 325°F (163°C).
2. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Add the sour cream and heavy cream, and beat until smooth.
5. Pour the cheesecake batter over the cooled red velvet cake layer, spreading it evenly.
6. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and add hot water until it reaches halfway up the sides of the springform pan (water bath).
7. Bake the cheesecake for 60-70 minutes, or until the center is set and only slightly jiggles when the pan is gently shaken.
8. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
9. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

#### 4. Prepare the Topping:
1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread the whipped cream over the chilled cheesecake.
3. Garnish with crushed Oreos.

#### 5. Serve:
1. Carefully remove the cheesecake from the springform pan.
2. Slice and serve chilled.

Enjoy your delicious Red Velvet Oreo Cheesecake!