An absurdly decadent cookies and cream cheesecake sandwiched between two layers of soft, rich, fudgy chocolate cake, iced with a sweet, smooth cream cheese buttercream and topped with a rich chocolate ganache and cookie crumbs.
12Oreo cookiesbroken into small pieces (I place them in a Ziploc bag and then hammer with a rolling pin until broken into small enough pieces (do not crumble completely, you want some significant pieces of cookiethe cheesecake).
Prepare cheesecake at least 4-6 hours before you wish to assemble the cheesecake!
Preheat oven to 350F
Line 9" springform pan with parchment paper (remove the bottom, cover with a square of parchment paper and return rim (parchment paper will be sticking out the sides). This helps to make the cheesecake more easily transferable to the center of the other cake.
In mixer, beat together softened cream cheese, sugar and vanilla, scraping down the sides with a spatula occasionally to ensure it is mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally, it should be creamy and well-mixed)
Add sour cream, mix well, stopping once to scrape down the sides before mixing again.
Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition). Stir in Oreo pieces.
Pour cheesecake batter into prepared springform pan.
Bake on 350F for 40 minutes.
Remove from oven and allow to cool to room temperature before transferring to fridge to cool for at least 4 hours.
Preheat oven to 350F and generously grease and flour two 9”-round cake pans.
In large bowl, whisk together flour, sugars, cocoa powder, baking soda and salt.
Add canola oil and stir well (mixture may be dry).
Add eggs, one at a time, beating until combined.
Stir in vanilla extract and buttermilk.
Add hot coffee or water and stir until combined. Scrape down sides and bottom of bowl as needed.
Divide batter evenly between prepared pans.
Bake 35 minutes or until toothpick inserted in center comes out mostly clean (a few moist or dry crumbs are acceptable).
Allow cakes to cool completely before assembling.
Frosting & Assembly
In KitchenAid or with hand mixer, cream together butter and cream cheese. Stir in vanilla.
Gradually, carefully, stir in powdered sugar until completely combined (be sure to scrape down sides of bowl to ensure ingredients are well-combined).
Set aside 1 cup of frosting and combine with ⅓ cup of the crushed Oreo crumbs. You will use this for the icing in the center, the outside icing will be all white.
Once cake and cheesecake have both cooled completely, carefully transfer one 9" chocolate cake round to cake stand/serving platter and layer the top with the Oreo-frosting.
Run a knife around the inside edge of the springform pan to loosen the cheesecake and remove the sides of the pan. Carefully place on top of first chocolate cake layer and spread the remaining Oreo-frosting over top of cheesecake..
Place second chocolate cake layer on top of cheesecake layer
Spread a thin layer of white frosting evenly over the cake and transfer to freezer for 10-15 minutes.
Remove cake from fridge and generously apply the remaining frosting, running a straight-edge around the outside of the cake for smooth appearance, if desired.
Press remaining cookie crumbs ¼ of the way up the side of the bottom of the cake.
Combine chocolate chips and heavy cream in medium saucepan and set to medium-low heat.
Stir constantly until chocolate is completely melted and well-combined with the cream.
Remove from heat and allow to set for about 5 minutes (mixture should be cool enough to touch).
Carefully ladle ganache over the top of the prepared cake, using the back of the spoon to spread and gently nudge over the edges of cake as desired.
Sprinkle ganache with finely crushed Oreo crumbs and serve once ganache has set (about 15 minutes).