Cheesecake Factory's Oreo Dream Extreme Cheesecake Recipe

How to Make Cheesecake Factory's Oreo Dream Extreme Cheesecake

1. Preheat oven to 350°F (175°C).
2. **Chocolate Fudge Cake:** In a medium bowl, cream together 1 ½ cups sugar, 2 large eggs, and 1 teaspoon vanilla extract using an electric mixer on high speed for 2 minutes.
3. Add ½ cup vegetable oil, ½ cup shortening, and 1 cup water. Mix until smooth.
4. In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour batter into a greased 10-inch springform pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool completely before proceeding.
8. **Chocolate Icing:** (Use your favorite chocolate icing recipe, or find one online – approximately 2 cups of icing will be needed)
9. Once the cake is completely cool, spread the chocolate icing evenly over the top, reserving some for decoration.
10. Freeze the iced cake for 1 hour.
11. **Oreo Cheesecake Layer:** In a large bowl, beat 2 cups heavy cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form.
12. Beat in 16 ounces (2 packages) softened cream cheese until smooth and creamy.
13. Spread one-third of the cheesecake mixture over the iced cake.
14. Arrange whole Oreo cookies in a single layer over the cheesecake.
15. Top with the remaining cheesecake mixture.
16. Chill for 1 hour.
17. **Oreo Mousse Layer:** Sprinkle 1 packet (1 tablespoon) unflavored powdered gelatin over ¼ cup hot water; let stand for 5 minutes to bloom.
18. Refrigerate until set, then place in a bowl of warm water for a few minutes to loosen.
19. In a double boiler (or heat-safe bowl set over simmering water), melt the gelatin.
20. In a separate double boiler, melt 8 ounces of semi-sweet chocolate. Stir until smooth.
21. Add the melted chocolate to the melted gelatin; mix well.
22. In a small bowl, whisk 4 large egg yolks until light and frothy.
23. Bring ¼ cup honey to a boil. Slowly drizzle the hot honey into the egg yolks, whisking constantly.
24. Fold the melted chocolate mixture into the egg yolk mixture.
25. Heat 1 cup milk in a saucepan. Stir the warm milk into the chocolate mixture.
26. In a large bowl, whip 2 cups heavy cream to soft peaks and gently fold into the chocolate mixture.
27. Stir in 1 cup finely crushed Oreos.
28. Pour the mousse over the cheesecake layer to create a roughly 1-inch thick layer.
29. Chill for at least 2 hours, or overnight.
30. **Chocolate Ganache:** In a medium metal bowl, whisk together 2 large eggs, 1 cup heavy cream, and ½ cup sugar.
31. Place the bowl over simmering water and whisk for 6 minutes, or until thickened.
32. Remove from heat and stir in 12 ounces semi-sweet chocolate chips until smooth and glossy.
33. Spread the ganache evenly over the mousse layer.
34. Chill for at least 1 hour.
35. **Decoration:** Transfer the reserved chocolate icing to a piping bag and pipe 12 even swirls around the side of the cake.
36. Top each swirl with an Oreo cookie (remove the cream filling).
37. Press mini chocolate chips around the sides of the cake.
38. Chill for at least another hour.
39. Using a serrated knife, cut into 12 slices. Serve with whipped cream and extra Oreo pieces (optional).