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Raspberry Cheesecake with Oreo Crust for #NationalCheesecakeDay

Notes: I used raspberry extract for more of a raspberry kick but vanilla extract will work just fine as well. I also refrigerated (or you can freeze) my cheesecake overnight and topped with the chocolate ganache and fresh raspberries the next day.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Servings: 10
Author: Hip Foodie Mom

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!