For my husband’s birthday I made him his favorite Oreo Dream Cheesecake. It’s inspired by Cheesecake Factory’s Extreme Oreo Dream Cheesecake. I hope you try my version of it. 

Enjoy!

Here’s the recipe.

Oreo Dream Cheesecake

Ingredients:

Oreo Cheesecake:

520g Philadelphia Cream Cheese

3/4 cup (150 g) Sugar

3 Large Eggs

2 tbps Plain Flour

1 Lemon Zest

3 tbsp Lemon Juice

12 pcs Oreo Cookies

Fudge Brownie Base:

1/2 cup (3oz) Semisweet  or Dark Chocolate

1/2 stick (63g) Unsalted Butter

1/2 cup White Sugar

1/4 cup Brown Sugar

2 Large Eggs

2 tbsp Unsweetened Cocoa Powder

1 tbsp Espresso Powder / Coffee Powder 

1/4 tsp Salt

1/4 cup Flour

Oreo Mousse:

85g White Chocolate

300 ml Heavy Whipping Cream

1/2 cup Powdered Sugar

1/2 tsp Vanilla Extract

10 pcs Chopped Oreo Cookies

Chocolate Frosting:

3/4 cup (168g) unsalted butter, room temperature

1 cup (6 oz) Semisweet chocolate chips, melted

2 cups powdered sugar

1/4 tsp salt

4 tbsp (60ml) Heavy Whipping Cream

Instructions:

Oreo Cheesecake:

1. Preheat the oven at 400ºF (200ºC)
2. Prepare a roasting pan to place the springform pan later.
3. In a bowl, mix the cream cheese and sugar. Beat until well combined and creamy texture.
4. Then add the eggs one by one (slightly beaten). Mix for 5 mins or until batter increase.
5. Add the flour and keep mixing, then add the zest of 1 lemon and lemon juice. Keep mixing for 2 mins more.
6. Pour the batter on the springform pan.
7. Boil 2 cups of water. Then cover the bottom of the springform pan with foil then place in the center of the roasting pan. Pour the boiling water on the roasting pan (the water should be 1 inch deep max). Then place in the center of the oven.
8. Bake for 35 mins or until top is golden brown but still jiggly.
9. Take out from the oven and let it cool for an hour. And then cover the top with foil and place in the fridge overnight.

Fudge Brownie Base

1. Pre-heat your oven to 350ºF (180ºC).
2. Line a springform pan with parchment paper and set aside. 
3. Melt your butter and chocolate chips into a bowl over simmering heat pan. Stir well with a rubber spatula.  Once chocolate and butter is fully melted, remove from the heat and wipe the bottom of the bowl to avoid condensation.
4. Add sugar to the mixture (half at a time).  Stir with whisk and make sure that sugar is dissolved.
5. Then add eggs one at a time.  Make sure eggs are well mixed to the batter.
6. Then add the cocoa powder and salt. Mix well.
7. Add the flour and fold it in to the batter.  Make sure flour is well incorporated.
8. Pour the batter into the pan and bake for about 20 minutes.  To check if the brownie is cooked, the top should look set (dry), insert a toothpick at the middle and if it comes out with dry moist crumbs then it's perfectly baked.
9. Then cool and set aside.

Oreo Mousse

1. Add the white chocolate chips and 2 tbsp (30ml) of heavy whipping cream to a small bowl. Microwave in 10 second increments until melted and smooth. Set aside to cool to about room temperature.
2. Whip remaining 1 cup (240ml) of heavy whipping cream, powdered sugar and vanilla extract in a large mixer bowl fitted with the whisk attachment until stiff peaks form.
3. Carefully fold about 1/3 of the whipped cream into the cooled white chocolate mixture until combined.
4. Fold in the remaining whipped cream until well combined, then add the chopped Oreos – crumbs and all.
5. Spoon the Oreo mousse on top of the cooled cheesecake and spread into an even layer. Place the cheesecake back in the fridge until the mousse layer is cold and firm, 2-3 hours.

Chocolate Frosting

1. Beat the butter until smooth.
2. Add the melted chocolate and mix until smooth and well combined.
3. Slowly add the powdered sugar and salt, mixing until smooth and well combined.
4. Add 4-5 tablespoons of cream, as needed, to get the right consistency frosting.

Assembly

1. Place the Brownie base on a cake board.
2. Add a thin layer of chocolate frosting on top of the brownie base.
3. When the mousse layer is cold and firm, remove the cheesecake from the springform pan.
4. Place the cheesecake on top of the brownie base.
5. Then start frosting the edges and the top. Smooth out the edges gently.
6. This part you are free to do any designs you want to your cheesecake. For me, I piped some swirls on top and add Oreo biscuits on each swirls.
7. Refrigerate the cheesecake until ready to serve.

***Cheesecake is best when well covered and eaten within 4-5 days.