Caramel Oreo Drip Cheesecake

🍫 For topping (optional):

• Mini Oreos
• Whipped cream
• Chocolate shavings or extra caramel drizzle

🧂 Optional Ingredients:

• Espresso powder – 1 tsp (adds depth)
• Sea salt flakes – to finish the caramel
• Gelatin – 1 tsp (for a no-bake variation)
• Melted dark chocolate – for a dual drip effect

👩‍🍳 Instructions:

🔹 1. Prepare the crust:

1. Crush Oreos in a food processor into fine crumbs.
2. Mix with melted butter and press into a greased 9-inch springform pan.
3. Chill in the fridge while preparing the filling.

🔹 2. Make the filling:

1. Beat cream cheese until smooth and creamy.
2. Add sugar and beat well.
3. Mix in sour cream, heavy cream, and vanilla.
4. Add eggs one at a time, beating just until combined.
5. Fold in chopped Oreos and flour gently.

🔹 3. Bake:

1. Preheat oven to 160°C (325°F).
2. Wrap springform pan with foil and place in a water bath.
3. Pour filling over crust and smooth the top.
4. Bake for 60–70 minutes, or until the center is slightly jiggly.
5. Turn off oven and let the cheesecake rest inside for 1 hour.
6. Remove and chill for 6 hours or overnight.

🔹 4. Make caramel sauce:

1. Heat sugar in a saucepan over medium heat, stirring constantly.
2. Once it melts and turns amber, add butter carefully.
3. Stir in cream (mixture will bubble). Cook for 1–2 minutes more.
4. Remove from heat, stir in salt, and let cool.

🔹 5. Assemble and decorate:

1. Pour cooled caramel sauce over the cheesecake and let it drip down the sides.
2. Top with whipped cream, extra Oreos, and drizzle more caramel.

🍫 For topping (optional):

• Mini Oreos
• Whipped cream
• Chocolate shavings or extra caramel drizzle

🧂 Optional Ingredients:

• Espresso powder – 1 tsp (adds depth)
• Sea salt flakes – to finish the caramel
• Gelatin – 1 tsp (for a no-bake variation)
• Melted dark chocolate – for a dual drip effect

👩‍🍳 Instructions:

🔹 1. Prepare the crust:

1. Crush Oreos in a food processor into fine crumbs.
2. Mix with melted butter and press into a greased 9-inch springform pan.
3. Chill in the fridge while preparing the filling.

🔹 2. Make the filling:

1. Beat cream cheese until smooth and creamy.
2. Add sugar and beat well.
3. Mix in sour cream, heavy cream, and vanilla.
4. Add eggs one at a time, beating just until combined.
5. Fold in chopped Oreos and flour gently.

🔹 3. Bake:

1. Preheat oven to 160°C (325°F).
2. Wrap springform pan with foil and place in a water bath.
3. Pour filling over crust and smooth the top.
4. Bake for 60–70 minutes, or until the center is slightly jiggly.
5. Turn off oven and let the cheesecake rest inside for 1 hour.
6. Remove and chill for 6 hours or overnight.

🔹 4. Make caramel sauce:

1. Heat sugar in a saucepan over medium heat, stirring constantly.
2. Once it melts and turns amber, add butter carefully.
3. Stir in cream (mixture will bubble). Cook for 1–2 minutes more.
4. Remove from heat, stir in salt, and let cool.

🔹 5. Assemble and decorate:

1. Pour cooled caramel sauce over the cheesecake and let it drip down the sides.
2. Top with whipped cream, extra Oreos, and drizzle more caramel.