𝑶𝒓𝒆𝒐 𝑹𝒂𝒔𝒑𝒃𝒆𝒓𝒓𝒚 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 𝑫𝒓𝒊𝒑 𝑪𝒂𝒌𝒆 🍰 Recipe

Ingredients:
For the crust:
– 2 cups Oreo crumbs
– 1/4 cup unsalted butter, melted
For the cheesecake:
– 24 oz (680g) cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 1 teaspoon vanilla extract
– 3 large eggs
– 1/2 cup raspberry puree
– 1/2 cup crushed Oreos
For the drip:
– 1 cup white chocolate chips
– 1/2 cup heavy cream
For decoration:
– Whipped cream
– Fresh raspberries
– Oreo cookies
– Chocolate shavings
Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, mix Oreo crumbs and melted butter. Press the mixture into the bottom of the pan. Bake for 10 minutes, then let it cool.
3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in raspberry puree and crushed Oreos.
4. Pour the cheesecake batter into the cooled crust, spreading evenly.
5. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
6. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.
7. For the drip: In a microwave-safe bowl, heat white chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
8. Drizzle the white chocolate ganache over the edges of the cheesecake, allowing it to drip down the sides.
9. Decorate the top with whipped cream, fresh raspberries, Oreo cookies, and chocolate shavings.
Indulge in this delightful Oreo Raspberry Cheesecake Drip Cake – a perfect blend of flavors for any celebration! 🍰🍫🍇
Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices