Ingredients:
For the Oreo Cheesecake:
2 packages (16 ounces total) cream cheese, softened
1/2 cup granulated sugar
2 large eggs, room temperature
12 Oreo cookies, chopped
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
For the Ganache:
1 cup semi-sweet chocolate chips
1 cup heavy whipping cream
For Assembly:
1 cup whipped topping
10 Oreo cookies, halved
Instructions:
Make the Cheesecake:
Preheat oven to 325°F (165°C).
Beat cream cheese until smooth. Add sugar and eggs; beat until combined.
Fold in chopped Oreos.
Pour into a greased 9-inch springform pan.
Bake for 45-55 minutes. Cool, then freeze.
Make the Chocolate Cake:
Preheat oven to 350°F (175°C).
Combine flour, sugar, cocoa, baking powder, baking soda, and salt.
Add milk, oil, eggs, and vanilla. Beat on medium for 2 minutes.
Stir in boiling water. Batter will be thin.
Pour into two greased and floured 9-inch round pans.
Bake for 30-35 minutes. Cool completely.
Make the Ganache:
Heat cream until just boiling, pour over chocolate chips.
Let sit for 5 minutes, then stir until smooth.
Assemble the Cake:
Place one layer of chocolate cake on a serving plate.
Top with the frozen cheesecake layer.
Add the second chocolate cake layer.
Pour ganache over the top, allowing it to drip down the sides.
Top with whipped topping and halved Oreo cookies.