Cheesecake with Oreo cookies and chocolate icing

Ingredients:

Cake

• 400 g of Oreo chocolate sandwich cookies
• 110 g butter, melted

Cheesecake

• 4 packages of 240g cream cheese at room temperature
• 1 cup of sugar
• 1 cup sour cream
• 4 large eggs at room temperature
• 1 tsp vanilla extract
• 2 cups Oreo-filled chocolate sandwich cookies (about 18), coarsely chopped

Topping

• 14 Oreo chocolate sandwich cookies
• 60 g of cream cheese at room temperature
• 0.5 cup chocolate sprinkles
• 0.5 cup hot chocolate sauce

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 160°C.
2. CakePlace the cookies in a large zip-lock plastic bag and crush them into fine crumbs with a few larger pieces remaining. Add the butter, reseal the bag, and shake to coat the cookies completely.
3. Place the crushed cookies in the bottom of a 9-inch springform pan and press firmly (use a measuring cup to press the bottom of the pan into the cake for a more even consistency). Bake until crisp, 10-12 minutes. Let cool completely, about 30 minutes. Wrap the outside of the pan with a large piece of foil and place in a large roasting pan.
4. FillingIn a large bowl, beat the cream cheese and sugar with a mixer on medium speed for 1 minute. Add the sour cream and mix. Beat in the eggs one at a time, mixing by hand. Then, whisk in the vanilla extract by hand (be careful not to overbeat, otherwise the cheesecake will rise and crack during baking).
5. Spread half the curd mixture into the pan with the crust. Top with chopped cookies and gently press the pieces into the cheesecake. Spread the remaining mixture on top. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
6. Bake until the cheesecake is set on the outside but still slightly runny in the center, about 1 hour. Turn off the oven and leave the cheesecake in the oven for another hour. Remove the cheesecake from the oven and transfer it to a wire rack to cool. Run a knife around the edge of the cheesecake and let it cool to room temperature. Cover and refrigerate for at least 8 hours.
7. ToppingPlace 9 cookies in a food processor and pulse until crumbly. Add the cream cheese mixture and process until thick and sticky. Scoop 1 tablespoon of the mixture into a ball, then roll it in the chocolate sprinkles until completely coated. Place on a baking sheet and repeat with the remaining mixture and sprinkles until you have 9 cookies in total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
8. Run a knife around the cheesecake again, open the pan, and transfer the cheesecake to a serving platter or cake stand. Drizzle the chocolate sauce over the top and sides of the cheesecake and smooth the chocolate with an offset spatula. Decorate the edges of the cheesecake by arranging the balls in a circle, alternating them with the cut-side-down halves. Oreo cookiesServe the cheesecake cold.