RWC tutor Ulysses Ochoa shares a recipe taken from Life, Love and Sugar.
Total Time: 2 Hours & 55 Minutes
24 Oreos (Should yield roughly 2 cups of crumbs)
4 tbsp butter
24 oz cream cheese
1 cup sugar
3 tbsp cocoa powder
1 cup sour cream
4 large eggs
2 tsp white vinegar
2 tsp vanilla extract
2 oz red food coloring
4 oz room temperature cream cheese
1 cup cold heavy whipping cream
½ cup powdered sugar
½ tsp vanilla extract
Preheat oven to 325 F and prepare a 9-inch springform pan with parchment paper.
Crush Oreos and combine with butter in a bowl, then press them into a springform pan.
Bake for 10 minutes, then let cool.
Cover the bottom and sides of the pan with foil for the water bath.
Lower oven to 300 F
Beat cream cheese, sugar, and cocoa on low with a stand or hand mixer until smooth, making sure to scrape the sides of the bowl with a spatula.
Keeping the mixer on low, beat the sour cream and buttermilk into the mixture till combined.
Mix eggs into batter one at a time and mix slowly until just combined.
Pour batter into the cooled crust.
Wrap the bottom and sides of the pan tightly with foil. Place the spring form pan in a larger oven-safe pan and fill that pan with enough hot water to cover halfway up the spring form pan. This will serve as your water bath and keep the cheesecake from drying.
Bake for an hour and 45 minutes. It should be set yet jiggly.
Leave for 30 minutes, then crack the oven door oven for another half hour before taking the cake out.
Take spring form pan out of the water bath and chill in refrigerator 6 hours or overnight.
For the whipped cream, mix cream cheese till smooth.
In another bowl, mix the other ingredients until stiff peaks form.
Fold whipped cream into beaten cream cheese.
Spread whipped cream onto the cheesecake and chill until ready to serve.