Delicious Oreo cheesecake

Instructions

First, line the base of our mold with parchment paper. To prevent water from entering and to keep the edges white, cover the bottom and edges with aluminum foil. Crush the biscuits until they turn into crumbs. Add melted butter and mix well. Place it in the refrigerator to set.

For the cheesecake mixture, ensure all ingredients are at room temperature. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Drain the cream cheese and add powdered sugar, then whisk for a minute using a hand mixer. Add the heavy cream. Once mixed, add flour and vanilla extract, and mix well. Add the eggs one by one, beating after each addition. Stir in the chopped Oreos. Pour the mixture over the chilled base. Tap the mold on the counter a few times. Place the mold in a larger tray filled with hot water and put it in the oven. (If you're unsure about the mold, place a heatproof container of water on the bottom of the oven). Bake until lightly golden (about 60-70 minutes). You can quickly check if the edges are baked and the center slightly jiggles. Keep the oven closed for 15 minutes, then open the door slightly for another 15 minutes. Once cooled to room temperature, transfer to the refrigerator for 4-5 hours.

For the topping, heat the heavy cream in a saucepan over low heat until it reaches boiling point. As soon as it boils, add the chopped chocolate and stir until smooth. Let it cool slightly. Pour over the cooled cheesecake. Let it rest in the refrigerator until set. Enjoy!