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Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Make the crust: In a bowl, combine Oreo crumbs and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. Prepare the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in cocoa powder and red food coloring until fully incorporated. Gently fold in the crushed Oreos.
4. Bake the cheesecake: Pour the batter into the cooled crust, spreading evenly. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
5. Chill the cheesecake: Refrigerate for at least 4 hours or overnight before removing from the pan.
6. Make the drip: In a microwave-safe bowl, heat semi-sweet chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Drizzle the chocolate ganache over the edges of the cheesecake, allowing it to drip down the sides.
7. Decorate: Top with whipped cream, mini Oreos, red velvet cake crumbs, and sprinkles.
Enjoy this decadent Oreo Red Velvet Cheesecake Drip Cake – a rich and indulgent treat perfect for any special occasion!
Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices
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