Creamy Vanilla Cheesecake with Chocolate Ganache and Gluten-Free Oreo Crust

This cheesecake is a dreamy combination of velvety vanilla filling and luscious chocolate ganache, all nestled in a crunchy, gluten-free Oreo crust.

Ingredients:

For the Crust:

• 25 gluten-free Oreo-style cookies
• 1/3 cup butter, melted and cooled

For the Cheesecake:

• 1 tbsp vanilla bean paste
• 1 1/3 cups granulated sugar
• 1/2 tbsp vanilla extract
• A sprinkle of salt
• 4 large eggs, room temperature
• 32 oz cream cheese, room temperature
• 2/3 cup heavy cream, room temperature
• 2/3 cup sour cream, room temperature

For the Ganache:

• 7 oz chocolate bar, roughly chopped
• 1/3 cup heavy cream (or plant-based cream alternative)

Instructions:

1. Preheat your oven to 350°F (175°C). Process the cookies in a food processor until fine crumbs form. Mix in the melted butter until the mixture is well combined.
2. Grease a 9-inch springform pan. Firmly press the cookie crumb mixture into the bottom of the pan to form the crust. Bake for 10 minutes, then remove and let it cool completely. Lower oven temperature to 325°F (163°C).
3. For the cheesecake filling, beat the cream cheese for 4 minutes on medium speed. Add the sugar and continue to beat for another 4 minutes. Incorporate the salt and vanilla paste/extract.
4. Add the eggs one at a time, mixing for 30 seconds after each addition. Finally, blend in the sour cream and heavy cream until the batter is smooth and well incorporated.
5. Wrap the springform pan with foil three times to ensure no water seeps in. Pour the cheesecake batter over the cooled crust and place the springform pan into a larger pan. Fill the larger pan with water halfway up the side of the springform pan.
6. Bake for 90 minutes, or until the cheesecake is set but still slightly jiggly in the middle. Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour.
7. Remove the cheesecake from the oven and refrigerate for at least 4 hours.

For the Ganache:

8. Heat the heavy cream until it begins to bubble, then pour it over the chopped chocolate. Allow it to sit for 2 minutes, then stir until smooth.
9. Pour the ganache over the cooled cheesecake and return it to the refrigerator for at least 1 hour to set.

Enjoy this divine cheesecake as a sumptuous dessert that’s sure to satisfy your sweet tooth. The creamy cheesecake layer perfectly complements the rich ganache, while the gluten-free Oreo crust adds a delightful crunch to every bite. It’s a luxurious treat that promises decadence in every slice!