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Mix the cream cheese, sugar, and vanilla until smooth. Whip the heavy whipping cream and powdered sugar until stiff peaks form. Fold the whipped cream into the cream cheese mixture followed by the Oreo crumbs and chopped-up Oreos. Chill the cake in the refrigerator for 4-5 hours.
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Make the cheesecake filling. Whip the double cream (235ml) until it forms stiff peaks. Add the cream cheese (235g) and caster sugar (75g) and whisk again until the mixture forms stiff peaks. Finally add the crushed Oreo biscuits and whisk onto the mixture. Remove the cheesecake base from the fridge.
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Pour the crushed Oreos into a small bowl and mix with the melted butter. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust. . In the bowl of a stand mixer (or with a bowl and hand mixer) combine the softened cream cheese, sugar, and vanilla until well combined.
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Pour melted butter over the crumbs and toss to combine. Press the crumbs into the bottom and high up the sides of a 9-inch springform pan. Cream together the cream cheese and sugar until smooth, then stir in the sour cream and vanilla. Add the eggs one at a time, stirring until just combined after each addition.
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Mix finely crushed cookies with butter in a bowl; press mixture onto the bottom and 2 inches up the sides of a 9-inch springform pan. Beat cream cheese and sugar in a large bowl with an electric mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition. Stir in chopped cookies.
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Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick cooking spray and line each with parchment paper. In the bowl of a stand mixer with a paddle attachment, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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In a large bowl, beat the softened cream cheese, sugar, and vanilla with a hand mixer. Add most of the crushed Oreos (reserving the rest for the topping) and mix to combine. Fold in the Cool Whip and spread the filling into the pie crust. Chill the cheesecake for at least two hours before serving.
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Instructions To make the cake: Preheat the oven to 350°F and grease two 9 inch round baking pans and line the bottom with parchment paper. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
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Combine: Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds. Add the rest of the ingredients: Add eggs and vanilla and whisk on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
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It is truly the creamiest, most delicious Oreo cheesecake I've ever tasted - it's absolute Oreo Cheesecake perfection! When I was a teenager my friends and I frequented this little cafe known for its specialty coffee drinks, Italian sodas, and its Oreo cheesecake.
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Make the Oreo cheesecake filling. Cut up the remaining Oreos and bring the cold ingredients to room temperature. Next, use an electric mixer to combine the cream cheese, flour, sugar, and salt. Mix until everything is smooth and creamy. Then, mix in the heavy cream and vanilla extract. Add in the eggs and egg yolk, one at a time, mixing briefly.
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Transfer the Oreo mixture to a springform pan and distribute evenly with a spatula. Use a large glass or measuring cup to press the mixture to the pan and create a firm crust. Chill for a few minutes in the freezer while the oven reaches 350F then bake for about 10 minutes. Remove and set aside. 3.
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Press mixture firmly onto bottom of a 9-inch springform pan. Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended. Beat in eggs, 1 at a time, until just blended. Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle.
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Make the Filling & Assemble Cheesecake. Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks.
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Scoop the crumbs into a mixing bowl, add the melted butter, and mix until the crumbs are moistened. Line the bottom of a 9-inch springform pan with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling.
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In a small saucepan over medium heat, warm the heavy cream until it barely comes to a simmer, 1 to 2 minutes. Pour the hot cream over the chocolate. Let it sit without stirring for 2 minutes. Gently stir the chocolate and cream together with a whisk or heat-proof spatula until completely smooth.
