Halloween Cookies Cream Cheesecake (Print Version)

Festive orange-tinted cheesecake with Oreo crust and decorated with whipped cream ghosts - a spooky Halloween dessert favorite.

# Ingredients:

→ OREO CRUST

01 - 20 Oreos, filling removed from half the cookies
02 - 57g unsalted butter, melted

→ COOKIES & CREAM CHEESECAKE

03 - 900g full-fat block cream cheese, softened to room temperature
04 - 200g granulated sugar
05 - 60mL heavy whipping cream, at room temperature
06 - 153g Greek yogurt or sour cream, at room temperature
07 - 1 Tablespoon vanilla extract
08 - Orange food coloring, optional
09 - 4 large eggs, at room temperature
10 - 2 large egg yolks, at room temperature
11 - 14 Oreos, chopped

→ WHIPPED CREAM GHOSTS

12 - 1 cup homemade whipped cream
13 - Candy eyes

# Steps to Follow:

01 - Preheat the oven to 162ºC. Spray a 9-inch springform pan with non-stick spray and set aside. Crush the Oreos into fine crumbs using a food processor, combine with melted butter, and press the mixture into the bottom of the prepared pan. Bake the crust for 8–10 minutes, or until set, and let cool.
02 - In a large mixing bowl, beat softened cream cheese on medium-high speed until smooth for about 2 minutes. Add granulated sugar and beat again until fully combined, approximately 2 minutes. Reduce mixer speed to low and blend in heavy cream, yogurt or sour cream, vanilla extract, and food coloring gradually. Mix in eggs one at a time until just combined to avoid air bubbles. Fold in chopped Oreos gently.
03 - Pour the batter into the prepared crust. Create a water bath by placing the springform pan inside a slightly larger round pan, then inside a larger pan or roasting pan. Fill the largest pan halfway with hot water and bake for 1 hour 35 minutes to 1 hour 50 minutes. Ensure the center slightly jiggles, and the internal temperature reaches 63ºC. Let the cheesecake cool in the oven for 1 hour with the oven door partially propped open, then transfer to a cooling rack for 2 more hours. Refrigerate overnight or at least 6 hours.
04 - Using a spatula, release the cheesecake from the pan. Decorate the top with whipped cream ghosts using a piping bag and place candy eyes on each ghost. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

# Additional Notes:

01 - To prevent air bubbles and cracks, mix ingredients on low speed after beating cream cheese.
02 - Using a water bath without foil can simplify the setup and prevent water leaks.
03 - Gel food coloring is recommended for vibrant orange tones but can be omitted if desired.

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