Copycat Cheesecake Factory Oreo Cheesecake

Step 1

Preheat oven to 325°. Line an 8” springform pan with parchment paper and grease with cooking spray. In a large bowl using a hand mixer, beat cream cheese until smooth. Add sugar and beat until no lumps remain. Add eggs one at a time, beating well after each addition, then add vanilla. Add sour cream, flour, and a pinch of salt and beat until smooth.

Step 2

Pour about half of the batter into prepared pan. Top with an even layer of Oreos, then top with remaining batter and smooth top.

Step 3

Bake until edges are set with a slight jiggle in the center, about 40 minutes. Turn off oven and prop door open and let cool about 1 hour.

Step 4

Refrigerate until chilled, at least 4 hours.

Step 5

Line an 8” cake pan with parchment paper and grease with cooking spray. Add ¼ cup heavy cream to a small bowl and sprinkle gelatin on top. Let bloom for 5 minutes.

Step 6

Microwave for 15 seconds, then whisk gelatin until dissolved. If not completely dissolved, microwave another 5 seconds.

Step 7

Add remaining 1 cup heavy cream, powdered sugar, and vanilla into a large bowl. Beat just until stiff peaks form.

Step 8

Add gelatin mixture and beat until just incorporated. You should still have stiff peaks. Fold in crushed Oreos.

Step 9

Transfer mousse to prepared pan and smooth into an even layer.

Step 10

Freeze until solid, at least 2 hours.

Step 11

Preheat oven to 350° and line an 8" cake pan with parchment parchment paper and grease with cooking spray. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add boiling water, vegetable oil, sour cream, and egg and whisk until just combined.

Step 12

Pour batter into prepared pan and bake until a toothpick inserted in middle comes out clean, about 23 minutes. Let cool 15 minutes, then invert on a cooling rack to cool completely. Place in refrigerator to chill cake and make it easier to handle when assembling.

Step 13

In a large bowl using a hand mixer, beat butter and powdered sugar together until no lumps remain.

Step 14

Add melted milk chocolate and beat until combined.

Step 15

Place cake on a large platter or cake stand and level top as needed. Spread a thin layer of chocolate buttercream on top.

Step 16

Remove cheesecake from pan by removing sides, then inverting cake and peeling off the parchment paper. Invert cheesecake back and place on top of buttercream layer.

Step 17

Run a knife around the mousse to release from pan and invert on top of cheesecake.

Step 18

Reserve about 1/4 of the remaining frosting and place into a piping bag fitted with a large round tip. Frost the tops and sides of cake with remaining frosting. Use your hands to press mini chocolate chips onto sides of cake.

Step 19

Use frosting in piping bag to pipe dollops of frosting around the top edge of cake. Top each dollop with an Oreo.

Step 20

Serve slices of cheesecake with whipped cream.