Layered Cookie Cream Cake (Print Version)

# Ingredients:

→ For Red Velvet Cake Layer

01 - 1 1/2 cups all-purpose flour, for structure
02 - 2 tsp unsweetened cocoa powder, for a hint of chocolate flavor
03 - 1/2 tsp salt, to enhance flavor
04 - 1/2 cup unsalted butter, at room temperature, for moisture
05 - 1 cup granulated sugar, for sweetness
06 - 1/2 cup sour cream, at room temperature, for moistness
07 - 1/4 cup vegetable oil, to keep the cake moist
08 - 2 tsp pure vanilla extract, for flavor
09 - 2 large eggs, at room temperature, for structure
10 - 4 tsp red food coloring, for classic red velvet color
11 - 2/3 cup buttermilk, at room temperature, for tenderness
12 - 1 tsp baking soda, to help the cake rise
13 - 1 tsp white vinegar, to activate the baking soda

→ For Oreo Cheesecake Filling

14 - 10 Oreos (filling removed, wafers crushed), for the crust
15 - 24 oz full-fat cream cheese, at room temperature, for creaminess
16 - Oreo filling from the above 10 Oreos, to enhance flavor
17 - 1 cup granulated sugar, to sweeten the cheesecake
18 - 1 tbsp cornstarch (or all-purpose flour), for thickening
19 - 1 cup sour cream, at room temperature, for creaminess
20 - 1 tbsp pure vanilla extract, for flavor
21 - 3 large eggs + 1 egg yolk, at room temperature, for structure
22 - 15 Oreos (chopped), for added crunch

→ For Topping and Decoration

23 - 1 cup dark chocolate chips, for a rich topping
24 - 1/2 cup heavy cream, to make the ganache smooth
25 - 1 can store-bought cream cheese frosting, for decorating
26 - 8 chopped Oreos, for garnish

# Instructions:

01 - Preheat oven to 350°F. Line a 9-inch springform pan and an 8-inch round cake pan with parchment paper; spray with non-stick spray. Whisk together flour, cocoa, and salt. In a separate bowl, cream butter and sugar until fluffy, then mix in sour cream, oil, vanilla, eggs, and red food coloring. Gradually add dry ingredients and buttermilk, followed by baking soda and vinegar. Divide the batter between the pans and bake for 18-20 minutes. Cool completely.
02 - Blend Oreo wafers into fine crumbs. Beat cream cheese with Oreo filling, sugar, and cornstarch until smooth. Add sour cream, vanilla, eggs, and egg yolk, mixing well. Fold in Oreo crumbs and chopped Oreos. Pour the cheesecake mixture over the cooled cake base in the springform pan.
03 - Bake in a water bath at 300°F for about 1 hour and 30 minutes. Cool gradually in the oven, then refrigerate overnight.
04 - Microwave chocolate chips and heavy cream, stirring until smooth. Pour over the chilled cheesecake.
05 - Crumble the reserved red velvet cake and press onto the sides of the cheesecake. Decorate with cream cheese frosting and chopped Oreos.

# Notes:

01 - This dessert combines the best of red velvet cake and Oreo cheesecake, creating a truly indulgent treat.
02 - Using room temperature ingredients ensures a smoother, more even filling.
03 - Cooling the cheesecake gradually in the oven helps prevent cracking.

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