Step 1

You'll need Oreo cookie crumbs for 3 parts in this recipe, so I find it's easiest to crush them all at once in a food processor and divide the mixture up as you go. You'll need a total of about 51 Oreo cookies (575g) crushed into a fine crumb, but I would throw in a few extras just in case. If you don't have a food processor, you can also add the cookies to a large plastic bag and whack them with a rolling pin.

Step 2

Position an oven rack in the bottom 1/3 of your oven and another rack in the center. Preheat your oven to 325F.

Step 3

In a medium sized bowl, mix together Oreo cookie crumbs and butter until moistened.- 2 1/2 cups (250g) Oreo cookie crumbs, 5 tablespoons (72g) unsalted butter

Step 4

Drop the mixture into a 9" springform pan and use the bottom of a cup to firmly pack it into the bottom of your pan.

Step 5

Partially bake the crust in the center of your preheated oven for 8 minutes to allow it to crisp up slightly (it won't look very different).

Step 6

Keep your oven set to 325F and set the crust aside to cool slightly while you prep the filling.

Step 7

In a large mixing bowl, combine cream cheese and sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until smooth and lump free. - (8oz / 225g full-fat bricks cream cheese, 1 cup (200g) granulated sugar

Step 8

Scrape down the bottom and sides of the bowl then add in your yogurt / sour cream, cornstarch, salt, and vanilla. Mix again until combined. - 1/2 cup (120g) plain yogurt or sour cream, 2 tablespoons cornstarch, 1/4 teaspoon salt, 2 teaspoons pure vanilla extract

Step 9

If using an electric mixer, make sure to do this next step on low speed. If using a wooden spoon, you may find it helpful to switch to a whisk.

Step 10

Add the eggs into the mixture, one at a time, mixing until the egg just disappears into the batter before adding the next one. Take care not to overmix or this will cause cracks in the cheesecake.- 4 large eggs

Step 11

Add Oreo cookie crumbs and fold it into the cheesecake batter.- 3/4 cup (75g) Oreo cookie crumbs

Step 12

Pour the cheesecake filling over the slightly cooled crust (it's OK if it's a little warm).

Step 13

Place a large baking pan onto the bottom rack of your oven and carefully fill it with about 2 inches of boiling hot water. Place the cheesecake on the center rack of the oven (directly above the pan filled with water) then shut the oven door.

Step 14

Bake the cheesecake in the center of your preheated 325F oven for 60 to 70 minutes or until it's puffed up and the edges are lightly browned. If you gently shake the pan, the center of the cheesecake should jiggle but the edges should be firm.

Step 15

Turn the oven off and crack the door open. Cool the cheesecake in the oven with the door slightly ajar for 30 minutes then take a thin pairing knife and run it around the edges of the pan to make sure there isn't any cheesecake stuck onto the pan. If the sides of the cheesecake are stuck to the pan, then the cheesecake will be more likely to crack as it shrinks and cools - this helps prevent that!

Step 16

After running the knife around the edges, continue cooling the cheesecake in the oven with the door ajar for another 30 minutes (for a total of 1 hour of cooling in the oven). Afterwards, pull the cheesecake out of the oven and set it aside on your counter to cool completely to room temperature.

Step 17

In a medium bowl, mix together the ingredients for the top crust to make a second Oreo crust. This one will be slightly moister than the bottom crust so it can stick together without the need for baking.- 2 1/2 cups (250g) Oreo cookie crumbs, 7 tablespoons (100g) unsalted butter

Step 18

Drop it on top of the room temperature cheesecake. Use a spoon or spatula to lightly pack it on top. The cheesecake will still be a bit soft so don't press down too, too hard. Avoid pushing the crust directly up to the sides of the pan so it doesn't break apart later when you try to unmold the cheesecake.

Step 19

Cover and refrigerate the cheesecake for at least 6 hours or overnight to allow the cheesecake layers to set.

Step 20

Add the semi-sweet chocolate to a medium sized bowl and set aside.- 6oz (170g) semi-sweet Baker's chocolate

Step 21

In a medium saucepot, warm the heavy cream over medium heat until it starts steaming and the edges just start to bubble. Do not boil.- 3/4 cup (180mL) heavy whipping cream

Step 22

Pour the hot cream over the chocolate and let it sit for about 3 minutes. Whisk until melted and smooth.

Step 23

Take the cheesecake out of the fridge and remove the sides of the springform pan. Move the cheesecake onto your serving plate or cake stand then pour the ganache on top. Decorate with more Oreos on top if you'd like.

Step 24

Chill the cheesecake in the fridge for about 15 to 20 minutes to allow the ganache to set before slicing and serving!