Birthday Cake Oreo Cheesecake Food

OREO CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

BIRTHDAY CAKE OREO CHEESECAKE

Steps:

• Preheat oven to 325°F. Grease sides and bottom of one 9-inch springform pan with cooking spray and line with parchment rounds.
• In a food processor, crush Oreos into fine crumbs-you should have a little more than 3 cups.
• Pour Oreo crumbs into a medium bowl and mix in melted butter using a fork until all the crumbs are coated.
• Transfer mixture to the greased 9-inch springform pan and, using the flat bottom of a glass or measuring cup, press into the bottom and up the sides of the pan.
• Bake crust in preheated oven for 10-12 minutes. Remove from the oven and reduce the temperature to 300°F.
• Take 1 extra large piece of aluminum foil that's bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I like to place my pan in a slightly larger pot to completely protect my crust from the water.
• Scrape the filling out of 10 Birthday Cake Oreos into a separate bowl. Set filling aside.
• Place Oreo wafers into a food processor and pulse until very fine crumbs form. Alternatively, you can place Oreos in a large ziploc bag and beat with a rolling pin until fine crumbs. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese and reserved birthday cake Oreo filling together on low speed until creamy, about 2-3 minutes.
• Scrape down the sides of the bowl and add sugar and cornstarch. Beat until smooth and combined.
• Add the the sour cream and vanilla extract. Continue beating until smooth.
• Scrape down the sides and bottom of the bowl and continue to beat until everything is combined.
• Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat.
• Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined. Add Oreo crumbs, chopped birthday cake Oreos and sprinkles and fold to combine.
• Pour the cheesecake onto the cooled crust and place into a larger pan.
• Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.
• Bake at 300°F for about 1 hour and 25 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.
• Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This helps prevent cracking.
• After an hour, remove cheesecake from waterbath and aluminum foil. Run a knife around the edge of the pan so it's not sticking to the sides and allow to cool to room temperature on a rack.
• Loosely cover with foil and refrigerate until firm and chilled, about 8 hours or preferably overnight.
• In a heat safe bowl, add the chocolate chips and heavy whipping cream and microwave in 30 second intervals, for about 1 minute. Stir slowly until mixture comes together to form a thick ganache.
• Pour ganache over chilled cheesecake and spread into an even layer. Return to the refrigerator to set for 20-30 minutes. Meanwhile, prepare the whipped cream.
• In a medium stainless steal bowl, using a handheld mixer, whip the chilled cream, powdered sugar, vanilla extract and pink food colouring together until cream holds peaks, about 3-4 minutes.
• Remove springform pan ring, decorate with whipped cream, rainbow sprinkles and halved Birthday Cake Oreos. Enjoy!