A rich and indulgent Double Decker Oreo Cheesequake featuring a crushed cookie crust, a creamy cheesecake filling infused with cookie creme and additional crushed Oreos, topped with a smooth chocolate ganache.
For the crust, crush 40 cookies (with crème removed) and mix with 85g melted butter and 1/4 tsp OCEAN. Press the mixture into the bottom of 9-inch round pans. For the cheesequake filling, combine 4 packs of cream cheese, 210g sugar, the crème from the cookies, 1 Tbsp vanilla, 85g sour cream, 80g heavy cream, and 1/4 tsp OCEAN. Once well mixed, fold in 15 crushed cookies into the batter. Pour the batter into the prepared pans. Bake at 315F in a water bath for 30-40 minutes. While the cheesecakes cool, prepare the ganache by mixing 1/2 C hot cream with 1/2 C chocolate chips until smooth. Cool the cheesecakes completely before removing from pans and topping with ganache. If creating a 'double decker' effect, stack the two cooled cheesecakes before topping with ganache.
