Christmas Cheesecake

Creamy Christmas Cheesecake is a fun and festive dessert for the Holidays. Its red, white and green striped filling is sure to spread your Christmas cheer!

24 Oreo cookies (whole with the filling)
¼ cup melted unsalted butter

For Cream Cheese Filling

32 oz. cream cheese softened at room temperature
1 1/4 cup sugar
2 teaspoon vanilla or peppermint extract
4 eggs slightly beaten
1 cup sour cream
Red and green food coloring

• Preheat the oven to 325 F. 
• Grease deep 9 inch springform pan with non-stick cooking spray and line with parchment paper. 
• Wrap the springform pan in 2 layers of aluminum foil to make sure no water leaks in when you place it in water bath later.
• To make the crust.. pulse whole Oreo cookies with the filling in a food processor to make fine crumbs. Stir in melted butter until evenly moistened. 
• Press the mixture firmly into the bottom of springform pan. 
• Place in the freezer to firm while making the filling.
• To make the filling: mix softened cream cheese, sugar and extract just to combine. 
• Add slightly beaten eggs and mix on low speed just to combine
• Do not overmix it. 
• Fold in sour cream
• Reserve half of the batter in white color. 
• Divide remaining half of the batter into 2 small bowls 
• Add red food coloring in one bowl and green food coloring in the other bowl. 
• The batter should be pourable but not too runny.
• To make the striped effect,  pour the batter in small amounts in the center of the crust. 
• Start with white batter and alternate with other colours…until you use all batters. 
• As you layering the batter it should spread and make concentric circles.
• In case your batter is a bit thicker, gently shake the pan to cause the spreading.
• Now, gently transfer springform pan in large roasting pan. 
• Pour hot water in roasting pan to fill it halfway through. 
• Place in the oven and bake 90-110 minutes until the edges are set and the center is just slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour
• Lift springform pan from water bath and place it on the counter to cool at room temperature. Refrigerate for 4 hours or overnight.
• Remove the foil, then remove the ring from springform pan. 
• Run a thin metal spatula under the crust to remove it from the bottom 
• Transfer the cheesecake onto a serving plate.
• Decorate with sprinkles bfore serving
• Store in the fridge.

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