Ingredients
Method
- Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage.
- Crush Oreo cookies finely. Combine crumbs with melted butter and 2 tablespoons of white sugar. Press firmly into the bottom of the prepared pan. Bake 8–10 minutes and cool completely on a wire rack.
- Beat softened cream cheese until smooth. Gradually add 1/2 cup white sugar. Stir in vanilla extract, cocoa powder, and red food coloring until evenly colored. In a separate bowl, whip 1 cup heavy cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture and fold in 1/4 cup Christmas sprinkles. Pour filling over cooled crust.
- Reduce oven to 325°F (160°C). Place the foil-wrapped pan into a larger roasting pan. Pour hot water into the roasting pan halfway up the sides of the springform pan. Bake 1–1¼ hours, until edges are set but center jiggles slightly.
- Turn off oven and leave cheesecake inside with door ajar for 1 hour. Remove from water bath and cool completely 2–3 hours. Run a knife around edges, cover loosely, and refrigerate 6–8 hours or overnight until firm.
- Remove springform pan sides. Top with whipped cream, mini Oreos, and extra Christmas sprinkles. Slice with a hot, sharp knife wiped clean between cuts. Store leftovers in the refrigerator.
Notes
For a cleaner presentation, chill the cheesecake well before slicing and garnish just before serving. You can adjust the red food coloring intensity for a deeper festive color.