Raspberry Cheesecake with Oreo Crust. Simply Amazing.
You guys. The day has arrived. National Cheesecake day. . and it’s glorious. Cheesecake lovers everywhere should definitely indulge in a huge slice today (it’s ok and the calories don’t count today), or maybe even two slices.
This cheesecake happens to be the best I have ever tasted and believe me, I did not skimp on any ingredients and went full fat on everything. It’s cheesecake after all. And it is National Cheesecake Day so I went big y’all. This Raspberry cheesecake with Oreo cookie crust does have a secret ingredient, one that I have never before added, which I think made this cheesecake creamier and more luxurious. So make sure you take a look at the recipe card below.
I took a quick poll on 
Raspberry Cheesecake with Oreo Crust for #NationalCheesecakeDay
Ingredients
For the Oreo Crust:
- 20 oreo cookies with the filling removed
- 1/4 cup granulated sugar
- 5 tablespoons butter melted
For the Cheesecake:
- 4 packages 8 ounces each cream cheese, at room temperature
- 2/3 cup granulated sugar
- 1/2 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla or raspberry extract
For the chocolate ganache:
- 4 ounces bittersweet chocolate chopped
- 4 ounces semi-sweet chocolate chopped
- 1/2 cup heavy cream
For the Raspberry topping:
- 2 packages fresh raspberries
- confectioners' sugar for dusting; optional
Instructions
For the Oreo Crust:
- Preheat oven to 350°F. Pulse the Oreo cookies and sugar in a food processor to make fine crumbs. Add the melted butter and pulse until combined. Press the mixture into the bottom of 9 x 3-inch springform pan with removable bottom. Bake for about 10 minutes. Cool completely. Reduce oven temperature to 325°F.
For the Cheesecake:
- Using an electric hand mixer or stand mixer fitted with the paddle attachment, mix together the cream cheese, sugar and sour cream until well combined, for about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition. Mix in the vanilla (or raspberry extract) and pour into your prepared crust.
- Set the springform pan on a piece of wide heavy-duty aluminum foil. Fold the foil carefully up the sides of the pan without tearing it. Set the pan in a large baking dish or roasting pan and pour in enough boiling water to reach halfway up sides of the springform pan.
- Bake for one hour at 325°F. Turn off the oven and prop the door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and let cool completely. Remove carefully from springform pan.
For the chocolate ganache:
- Place the chopped chocolate in a small bowl and set aside. Heat the heavy cream in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate. Using a wire whisk, gently stir from the middle out, until all of the chocolate is melted and the mixture is smooth. Allow the chocolate ganache to cool slightly and then pour over the cheesecake.
For the Raspberry topping:
- Top cheesecake with fresh raspberries and dust with confectioners' sugar if desired. Enjoy!
Raspberry Cheesecake with Oreo Cookie Crust recipe adapted from 
It’s National Cheesecake Day!
And because it’s National Cheesecake Day, I’ve teamed up here with a ton of fabulous bloggers brought together by Roxana from 
