👩🍳 Instructions:
1. Make the crust:
Preheat oven to 350°F (175°C).
Crush the Oreo cookies into fine crumbs (in a food processor or in a bag with a rolling pin).
Mix crumbs with melted butter until well combined.
Press mixture firmly into the bottom of a 9-inch pie pan.
Bake for 8–10 minutes. Let cool slightly.
2. Make the cheesecake layer:
In a bowl, beat the cream cheese and sugar until smooth and creamy.
Add in vanilla, egg, and sour cream. Mix until well combined.
Pour the cheesecake filling over the cooled crust and smooth the top.
Bake at 325°F (160°C) for 25–30 minutes, or until the center is just set.
Let cool to room temperature, then refrigerate for at least 2 hours (or until completely chilled).
3. Make the chocolate ganache topping:
Heat the heavy cream in a saucepan or microwave until just about to boil.
Pour over the chocolate chips in a bowl. Let sit for 1–2 minutes.
Stir until smooth and glossy.
Pour the ganache over the chilled cheesecake layer and spread evenly.
Refrigerate for another 1–2 hours until the ganache is set.
🍽️ Serve & Enjoy:
Slice and serve chilled. Optionally, top with whipped cream or chocolate shavings.
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