Insane Cookies and Cream Cheesecake Cake

Ingredients

• 0.5 cup Black cocoa powder (used for Oreo flavor and color)
• 0.5 cup Vegetable oil (oil-based for moisture)
• 1.5 cup All-purpose flour (estimated for standard cake base)
• 1 cup Granulated sugar (for cake batter)
• 16 oz Cream cheese (room temperature)
• 0.5 cup Granulated sugar (for cheesecake filling)
• 1 Egg (for cheesecake filling)
• 0.25 cup Heavy cream (for cheesecake filling)
• 10 Oreo cookies (crushed, fine bits removed)
• Whipped cream (freshly whipped or Cool Whip for topping)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and grease a cake pan.

2. 2

   Prepare the cake batter by mixing the black cocoa powder, oil, sugar, and other cake ingredients until rich and moist. Set the batter aside.

3. 3

   In a separate bowl, prepare the cookies and cream filling by mixing together the cream cheese, sugar, egg, and heavy cream until smooth.

4. 4

   Crush the Oreo cookies. Shake them through a sieve to remove the fine crumbs and dust, keeping only the larger chunks to prevent the filling from becoming muddy.

5. 5

   Gently stir the Oreo chunks into the cheesecake filling.

6. 6

   Pour about three-quarters of the black cocoa cake batter into the prepared cake pan.

7. 7

   Carefully spread the cookies and cream cheesecake filling over the cake batter layer.

8. 8

   Top with the remaining one-quarter of the cake batter, spreading it to cover the filling.

9. 9

   Bake for approximately 50 minutes, or until the center of the cake has a nice tight jiggle.

10. 10

    Allow the cake to cool, then chill in the refrigerator overnight to set.

11. 11

    Before serving, top the chilled cake with fresh whipped cream or Cool Whip.

Notes

Removing the fine Oreo crumbs is essential for a clean 'grain reveal' and to prevent the cheesecake layer from looking muddy. Chilling overnight is required for the cheesecake layer to set properly.

Nutrition per serving

• dessert
• cake
• cheesecake
• baked
• cookies and cream
• chocolate
• Oreo