Red Velvet Oreo Cheesecake

1 can store-bought cream cheese frosting

8 Oreos, chopped

Directions:

Red Velvet Cake Bottom: Preheat your oven to 350°F (180°C). Line pans with parchment and spray lightly with nonstick spray. Whisk together flour, cocoa, and salt. Cream butter and sugar in another bowl, then mix in sour cream, oil, vanilla, eggs, red food coloring, and alternately the dry ingredients with buttermilk. Fold in baking soda and vinegar. Bake for 18-20 minutes and let cool.

Oreo Cheesecake Filling: Process Oreo wafers into crumbs. Beat cream cheese with Oreo filling, sugar, and cornstarch until smooth. Mix in sour cream, vanilla, eggs, and yolk. Fold in Oreo crumbs and chopped Oreos. Pour over cooled cake base.

Baking: Set up a water bath and bake at 300°F for about 1.5 hours. Allow to cool gradually, then refrigerate overnight.

Ganache Topping: Microwave chocolate and cream until smooth. Pour over the chilled cheesecake.

Prep Time: 1 hour | Cooking Time: 1 hour 50 minutes | Total Time: Approximately 12 hours (includes chilling) | Servings: 12