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Oreo Brownie Swirl Cheesecake

Oreo Brownie Swirl Cheesecake

Thick dark chocolate brownie batter swirled right into a rich cheesecake with the most perfect Oreo cookie crust. This Oreo Brownie Swirl Cheesecake is the most intense cheesecake you will ever have!
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Ingredients
  

Oreo Crust

  • 23 Oreo cookies
  • 2 Tbs melted butter

Cheesecake

  • 12 ounces room temperature cream cheese full fat
  • 6 tbs sugar
  • 6 tbs room temperature sour cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg plus 1 egg yolk
  • 12 chopped oreo cookies

Brownie Layer

  • 1 cup all purpose flour
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 3 large room temperature eggs
  • 1/2 cup melted salted butter
  • 1/4 cup vegetable oil
  • 2 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350 F and butter a spring form cake pan (9 inch)
  • In a food processor, blend the Oreos until they are finely ground. Pulse in the butter until they are moistened.
  • Pour the crushed oreos and butter into the cake pan and firmly press into the bottom and the sides (about 1/2 inch up the sides)
  • Bake the crust for about 10 minutes.
  • In a large bowl, beat the cream cheese on medium high until smooth. Beat in the sugar until fully combined and smooth.
  • Blend in the sour cream, vanilla, and salt. Next add in the egg and egg yolk until fully incorporated.
  • Fold in the chopped Oreos and set the cheesecake batter aside.
  • In a large bowl, blend all the ingredients until the batter is smooth. (Before mixing, place all ingredients in the bowl the order it is written.)
  • Take 1/4 of the brownie batter and spread onto the bottom of the cake pan (on top of the baked Oreo crust)
  • Using a cookie scoop, alternate scoops of cheesecake batter and brownie batter to create a marble effect.
  • Cover the top with foil and place in the center of the oven. (you can also fill a roasting pan with boiling water and set on the rack below the cheesecake to prevent the cake from cracking.)
  • Bake for 1 hour, then check to see if the center has cooked through. Bake an additional 10-15 minutes if not finished.
  • The brownie batter should still be a tiny bit gooey before taking out. It will finish baking. But you still want the brownie part to be gooey and fudgy.
  • When the time is up, open the oven door halfway and let the cheesecake sit inside the oven while it cools down.
  • Let completely cool before slicing. You can put it in the refrigerator to chill.
  • Drench the cheesecake in melted dark chocolate and top with more crushed Oreos.