Ingredients:

  • 300 g Oreo Cookies (finely crushed)
  • 85 g Unsalted Butter (melted)
  • 680 g Full-Fat Cream Cheese (softened)
  • 300 g Granulated Sugar
  • 4 Large Eggs (room temperature)
  • 120 ml Sour Cream or Full-Fat Greek Yogurt (room temperature)
  • 5 ml Pure Vanilla Extract
  • 10 ml Red Food Colouring (Gel preferred)
  • 5 ml White Vinegar
  • 8 g Cocoa Powder (unsweetened)
  • 113 g Cream Cheese (softened, for swirl)
  • 120 g Powdered Sugar (sifted, for swirl)
  • 60 ml Heavy Cream (cold, for swirl)
  • 5 ml Red Food Colouring (optional, for swirl)
  • Extra Oreo Crumbs (for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C). Wrap the exterior base and sides of a 9-inch springform pan securely with heavy-duty foil.
  2. Pulse Oreos into fine crumbs. Combine crumbs with melted butter and press firmly and evenly into the prepared springform pan base.
  3. Par-bake the crust for 10 minutes. Remove and let cool slightly while preparing the filling. Lower oven temperature to 325°F (160°C).
  4. Prepare Swirl Mixture: Beat the 4 oz cream cheese with half the powdered sugar until smooth. Thin slightly with heavy cream and a dash of red colouring if desired. Set aside.
  5. Mix Cream Cheese Base: Beat the main cream cheese quantity with the granulated sugar until completely smooth. Scrape down the sides.
  6. Mix in the sour cream, vanilla, vinegar, and cocoa powder until just combined.
  7. Add the red food colouring until the mixture is a vibrant red.
  8. Beat in the 4 eggs one at a time, mixing just until the yolk disappears after each addition. Do not overmix.
  9. Assemble Cheesecake: Pour about two-thirds of the red velvet batter over the cooled crust. Dollop the reserved swirl mixture over the top, then pour the remaining red batter over the dollops.
  10. Create the Swirl: Use a butter knife or skewer to gently trace patterns through the filling to create a marbled effect.
  11. Water Bath Setup: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  12. Bake at 325°F (160°C) for 60–75 minutes, until the edges are set but the centre wobbles slightly.
  13. Cooling Gracefully: Turn the oven off, crack the door open slightly, and leave the cheesecake inside for 1 hour.
  14. Remove from the water bath, remove the foil, and let it cool completely on the counter for another hour.
  15. Final Chill: Cover loosely and refrigerate for a minimum of 6 hours, preferably overnight.
  16. Unmold the cheesecake by running a thin knife around the edge before releasing the springform side. Garnish with extra Oreo crumbs and serve cold.