🍫🍪🧀 Decadent Oreo Brownie Cheesecake Drip Cake

A show-stopping dessert that combines rich brownie, creamy Oreo cheesecake, and a luscious ganache drip — all topped with crunchy cookies and whipped cream. Pure indulgence in every bite!

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🛒 Ingredients

💥 For the Oreo Brownie Base:

• ½ cup unsalted butter 🧈

• 1 cup granulated sugar 🔍

• 2 large eggs 🥚🥚

• 1 teaspoon vanilla extract 🌺

• ½ cup unsweetened cocoa powder 🍫

• ½ cup all-purpose flour 🌾

• ¼ teaspoon salt 🧂

• ¼ teaspoon baking powder 🧪

• 1 cup crushed Oreos 🍪

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💥 For the Oreo Cheesecake Filling:

• 4 packages (8 oz each) cream cheese, softened 🧀

• 1 cup granulated sugar 🔍

• 1 cup sour cream 🥣

• 4 large eggs 🥚🥚🥚🥚

• 1 teaspoon vanilla extract 🌺

• ½ cup crushed Oreos 🍪

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💥 For the Oreo Ganache Drip:

• 1 cup semi-sweet chocolate chips 🍫

• ½ cup heavy cream 🥛

• ½ cup crushed Oreos 🍪

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💥 For Decoration:

• Whipped cream 🍦

• Mini Oreos 🍪

• Extra crushed Oreos 🍪

• Chocolate shavings 🍫

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👩‍🍳 Instructions

🔹 Step 1: Make the Brownie Base

1. Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

2. In a medium bowl, melt the butter. Stir in sugar, eggs, and vanilla extract until smooth.

3. Add cocoa powder, flour, salt, and baking powder. Stir until just combined.

4. Fold in the crushed Oreos.

5. Pour the batter into the prepared pan and spread evenly.

6. Bake for 20–25 minutes, or until a toothpick inserted comes out mostly clean.

7. Let the brownie base cool completely.

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🔹 Step 2: Prepare the Cheesecake Layer

1. In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.

2. Add sour cream and vanilla extract, mixing until well combined.

3. Beat in the eggs, one at a time, mixing on low speed.

4. Fold in the crushed Oreos.

5. Pour the cheesecake batter over the cooled brownie base and spread evenly.

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🔹 Step 3: Bake the Cheesecake

1. Bake at 350°F (175°C) for 60–70 minutes, or until the edges are slightly puffed and the center is just set.

2. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

3. Then cool completely at room temperature.

4. Refrigerate for at least 4 hours, or preferably overnight.

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🔹 Step 4: Make the Ganache Drip

1. Heat heavy cream in a small saucepan until just beginning to simmer.

2. Remove from heat, add chocolate chips, and let sit for 1–2 minutes.

3. Stir until smooth and glossy.

4. Cool slightly, then fold in the crushed Oreos.

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🔹 Step 5: Assemble and Decorate

1. Remove the cheesecake from the springform pan and transfer to a serving plate.

2. Drizzle the Oreo ganache over the top, letting it drip down the sides.

3. Decorate with whipped cream, mini Oreos, crushed Oreos, and chocolate shavings as desired.

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❄️ Storage Tips:

• Store leftovers covered in the fridge for up to 4 days.

• For clean slices, dip your knife in warm water and wipe between cuts.