Ingredients:
- Crust
- 24 Oreo cookies (about 2 cups crumbs)
- ⅓ cup butter, melted
- Filling
- 4 (8 oz) blocks cream cheese, softened
- ½ cup white sugar
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- Red food coloring (as needed)
- ¼ cup Christmas sprinkles
- Topping
- Whipped cream
- Mini Oreos
- Extra Christmas sprinkles
Instructions:
- Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with foil.
- Crush Oreos into fine crumbs and mix with melted butter. Press firmly into the pan. Bake 8–10 minutes, then cool.
- Reduce oven temp to 325°F (160°C).
- Beat cream cheese until smooth. Add sugar, vanilla, cocoa powder, and red food coloring.
- Whip 1 cup of the heavy whipping cream to soft peaks, then gently fold into the cream cheese mixture. Fold in Christmas sprinkles.
- Pour filling over crust.
- Place pan in a roasting tray and pour hot water halfway up the sides (water bath).
- Bake 1 hr–1 hr 15 min, until edges are set and the center slightly jiggles.
- Turn off oven, crack the door open, and cool inside 1 hour.
- Remove from water bath, cool on counter 2–3 hours, then refrigerate 6–8 hours or overnight.
- Remove pan ring. Top with whipped cream, mini Oreos, and sprinkles. Slice with a hot clean knife.