Cheesecake Layer

1. Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
2. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract, mixing on low speed until well combined.
4. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. Gently stir in the Oreo crumbs and chopped Oreos, then pour the batter into the prepared cake pan.
6. Place the cake pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the smaller pan.
7. Bake the cheesecake for about 55-60 minutes. The center should be set, but still jiggly.
8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Cake Layers

1. Preheat oven to 350°F (176°C). Line two 9-inch (23cm) cake pans with parchment paper in the bottom and grease the sides.
2. Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium sized bowl and set aside.
3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs and egg yolk one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the milk and mix until well combined. The batter may look a little curdled, but that’s ok.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Gently fold in the chopped Oreos.
9. Divide the batter evenly between the cakes pans and bake for 18-23 minutes, or until a toothpick comes out with a few crumbs.
10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

Buttercream

1. When you’re ready to build the cake, make the buttercream frosting. Add the butter to a mixing bowl and beat until smooth.
2. Add the cocoa powder and mix until well combined.
3. Add about half of the powdered sugar and mix until well combined and smooth.
4. Add about half of the cream and mix until well combined and smooth.
5. Add the remaining powdered sugar and salt and mix until well combined and smooth.
6. Add the remaining cream and mix until well combined and smooth.

Assembly

1. Place 15 of the Oreos listed with the buttercream ingredients into a food processor and grind into crumbs. Set aside.
2. Use a large serrated knife to remove the domes from the top of the cakes, if needed so they are flat.
3. Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer, then top the frosting with 4 chopped up Oreos. Press the Oreos down into the frosting a bit.
4. Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the frosting.
5. Spread another cup of frosting evenly on top of the cheesecake, then add another 4 chopped Oreos and press them lightly into the frosting.
6. Add the final layer of cake on top.
7. Frost the outside of the cake. Check out my tutorial for frosting a smooth cake, if you’d like.
8. Immediately after frosting the cake, press the Oreo crumbs you made onto the sides of the cake. If you wait to do this, the buttercream will form a crust and the crumbs won’t stick.
9. Use the remaining buttercream to pipe the border on the top of the cake. I used Ateco tip 844.
10. Refrigerate cake until ready to serve. This cake is best stored in an air tight container. It’s best if eaten within 4-5 days.