Halloween Cheesecake

Directions

1. Set your oven to 325°F (162°C). Lightly coat a 9-inch springform pan with nonstick spray and set aside.
2. Pulse 20 Oreos in a food processor until they turn into fine crumbs. Transfer to a bowl, pour in 1/4 cup (57g) melted unsalted butter, and stir until combined.
3. Press the Oreo mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes until set. Remove and let cool while you make the filling.
4. In a large bowl, beat 32 ounces (900g) softened full-fat cream cheese with a hand mixer or stand mixer on medium-high until smooth, about 2 minutes. Add 1 cup (200g) granulated sugar and beat for another 2 minutes until combined.
5. Reduce mixer speed to low. Add 1/4 cup (60mL) heavy cream, 5 ounces (153g) Greek yogurt or sour cream, 1 tablespoon vanilla extract, and orange food coloring. Mix until fully combined. Add 4 large eggs and 2 large egg yolks one at a time, mixing on low just until incorporated. The batter should be smooth. Gently fold in 14 chopped Oreos until just combined—do not overmix.
6. Pour the batter into the crust. Create a water bath: place the springform pan inside a slightly larger round pan (e.g., 10-inch), then set that inside an even larger pan (e.g., 12-inch) or a roasting pan.
7. Pour hot water into the outer pan until it reaches halfway up the sides of the middle pan. Carefully transfer the whole setup to the oven.
8. Bake for 1 hour 35 minutes to 1 hour 50 minutes. The center (about 2 inches wide) should jiggle slightly; an instant-read thermometer should read 145°F (63°C). Turn off the oven and let the cheesecake cool inside for 1 hour. Then remove the springform pan from the water bath and cool on a rack for 2 more hours. Once completely cool, cover tightly and refrigerate for at least 6 hours, preferably overnight.
9. Take the cheesecake out of the fridge. Run a spatula or butter knife around the edge to loosen the crust, then release the springform ring.
10. Top with dollops of homemade whipped cream shaped like ghosts and add candy eyes. Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months (thaw overnight in the fridge).