Oreo Cheesecake Recipe (Better Than Cheesecake Factory)

Preheat the oven to 350F. Place your cookies in a food processor or blender and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
Next, place your cookie crumbs in a medium bowl. Add the espresso powder, salt, and melted butter. Mix until well combined.
Pour your cookie mixture evenly into a 9-inch or 10-inch springform pan. Press the crumbs down along the bottom and sides of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
Bake the crust for 10 minutes. Once done, remove from oven and set aside. Then, reduce the oven to 325F.

Bring about 5-7 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.

In a large bowl, blend your cream cheese until smooth. Then, add the sugar, vanilla, and sour cream. Blend until well combined. Next, add eggs and mix into the filling until well incorporated. Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed.
Lastly, add the roughly crushed Oreo crumbs and the roughly chopped Oreos pieces to the cheesecake batter and gently fold into the batter into well incorporated. Once mixed, place the filling in the crust.

Carefully place the cheesecake on the middle rack above the rack with the roasting pan of steamy water and close the oven door. Bake for about 60-70 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle.
Turn the oven off and crack the oven door. Leave the cheesecake in the oven for about 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for about 1 hour or until cooled. Once cooled, transfer the cheesecake to the refrigerator, uncovered, for at least for 4 hours or overnight.

After the cheesecake has cooled and set, Make the ganache. First, in a small pot, warm the heavy cream, brown sugar, salt, and vanilla until it comes to a gentle simmer. Do not let it come to a rapid boil! Next, add the chopped chocolate to a bowl, and pour the warm cream on top. Let the mixture sit for about 3 minutes. Then, whisk until a smooth ganache is formed.
Then, pour the ganache over the cheesecake and spread evenly. Put the cheesecake back in the refrigerator for at least 30 minutes until the ganache is set.

When you are ready to serve the cheesecake, make the whip cream topping. First, with a handheld or stand mixer, whip the heavy whipping cream, vanilla extract, powdered sugar, and the crushed Oreo crumbs on medium-high speed until medium peaks form, about 1-2 minutes. Be sure to scrape the sides halfway through. Pro tip. place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream.
Add your whip cream to the Oreo cheesecake and serve.