Oreo brownie cheesecake 🍰 🍪

Well- we ate out today, so no dinner recipe. But here’s what I whipped up for dessert (;

Ingredients:

For the Brownie Bottom:

10 tbsp (140g) unsalted butter, melted 🧈

1 cup (207g) granulated sugar 🍬

1 tsp vanilla extract 🍦

2 eggs 🥚🥚

3/4 cup (98g) all-purpose flour 🌾

6 tbsp (43g) natural unsweetened cocoa 🍫

1/4 tsp baking powder 🍰

1/4 tsp salt 🧂

For the Cookie Cheesecake Filling:

24 ounces (678g) cream cheese, room temperature 🧀

1 cup (225g) brown sugar 🍯

3 tbsp (24g) all-purpose flour 🌾

1 cup (230g) sour cream, room temperature 🥄

1 tbsp vanilla extract 🍦

3 large eggs 🥚🥚🥚

1 1/2 cups (128g) chopped chocolate chip cookies 🍪

3/4 cup (128g) chocolate chips 🍫

For the Oreo Whipped Cream:

2 cups (480ml) heavy whipping cream, cold 🥛

1/2 cup (58g) powdered sugar 🍬

1/2 cup (57g) natural unsweetened cocoa 🍫

1 1/2 tsp vanilla extract 🍦

1/2 cup Oreo crumbs 🍪

5–6 chopped Oreos 🍪

Instructions:

1. Prepare the Brownie Bottom:

Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper and grease the sides.

In a medium bowl, mix flour, cocoa, baking powder, and salt. Set aside.

In a large bowl, combine melted butter, sugar, and vanilla. Add eggs and mix well.

Stir in dry ingredients until combined.

Pour batter into the pan, spread evenly, and bake for 20-25 minutes. A toothpick should come out with a few moist crumbs.

Reduce oven temperature to 300°F (148°C). Cool the brownie for 10 minutes, then reattach the sides of the springform pan.

2. Make the Cookie Cheesecake Filling:

Beat cream cheese, sugar, and flour on low speed until smooth. Add sour cream and vanilla, mix on low until combined.

Add eggs one at a time, mixing slowly after each addition. Stir in chocolate chip cookies and chocolate chips.

Pour cheesecake batter over the brownie layer.

Wrap the pan with aluminum foil and place it in a larger pan. Fill the larger pan with warm water halfway up the sides of the springform pan.

Bake for 1 hour. The center should be set but jiggly.

Turn off the oven, leave the door closed for 30 minutes, then crack the door for an additional 30 minutes.

Remove from the oven and refrigerate until firm (5-6 hours or overnight).

3. Prepare the Oreo Whipped Cream:

Whip heavy cream, powdered sugar, cocoa, and vanilla on high speed until stiff peaks form.

Stir in Oreo crumbs and chopped Oreos.

Pipe swirls of whipped cream around the edges and fill the center with the remaining whipped cream.

Top with additional chopped Oreos and chocolate chip cookies.

4. Serve:

Refrigerate until ready to serve. Best enjoyed within 3-4 days when well covered and refrigerated.

Tips:

Make sure the cheesecake is completely cooled and set before removing from the springform pan.

For a neater appearance, use a round piping tip for the whipped cream.

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