Oreo Cherry Cheesecake (Print Version)
# Ingredients:
01 -
22 Oreo cookies (for the crust).
02 -
3 tablespoons melted butter (for the crust).
03 -
1 tablespoon sugar (for the crust).
04 -
16 oz cream cheese, softened.
05 -
16 oz heavy cream.
06 -
1 cup granulated sugar.
07 -
¼ cup powdered sugar.
08 -
1 large box (6 oz) cherry gelatin.
09 -
12 oz frozen cherries, thawed.
10 -
2 cups semisweet chocolate chips.
# Instructions:
01 -
Crush the Oreo cookies in a food processor until finely ground. Add melted butter and sugar, mixing until combined. Press the mixture into the bottom and halfway up the sides of a springform pan. Refrigerate for at least 30 minutes to set.
02 -
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Set aside.
03 -
Dissolve the cherry gelatin in 1½ cups boiling water, stirring until fully dissolved. Let it cool slightly before proceeding.
04 -
Dice half of the thawed cherries and set them aside for later use.
05 -
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
06 -
Once the gelatin has cooled and slightly thickened (but is not fully set), gently fold it into the whipped cream, mixing until well combined.
07 -
Next, fold in the cream cheese mixture until smooth and uniform in texture. Gently incorporate the diced cherries and chocolate chips.
08 -
Pour the filling into the prepared crust, spreading it evenly. Garnish with whole cherries on top, and optionally, sprinkle crushed Oreo cookies or extra chocolate chips for added decoration.
09 -
Refrigerate the cheesecake for at least 4 hours or until fully set before serving. Slice and enjoy!.
# Notes:
01 -
Ensure the gelatin cools enough to fold smoothly into the whipped cream without melting it.
02 -
The cheesecake can be garnished with whole cherries, extra Oreo crumbs, or even a drizzle of chocolate syrup for a more decadent presentation.