Directions:
1. Preheat the oven to 325Β°F (165Β°C). Grease and line three 8-inch round cake pans.
2. For the red velvet cake: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cocoa powder, and salt. In another bowl, mix oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Combine wet and dry ingredients until smooth. Divide batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
3. For the Oreo cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream. Fold in crushed Oreos. Pour the cheesecake mixture into a greased 9-inch springform pan.
4. Bake the cheesecake at 325Β°F (165Β°C) for 55-60 minutes, or until set. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen. Cool completely before removing the sides of the pan.
5. For the ganache: Heat heavy cream until just boiling. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and fully combined.
6. Assemble the cake: Place one layer of red velvet cake on a serving plate. Spread a layer of Oreo cheesecake over it. Add another red velvet cake layer and repeat. Frost the entire cake with red velvet cake crumbs and chill.
7. Pour the chocolate ganache over the chilled cake, allowing it to drip down the sides. Decorate with Oreo cookies.
Prep Time: 45 minutes | Cooking Time: 60 minutes | Total Time: 120 minutes
Servings: 12 slices
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