• All-purpose flour: 1 1/2 cups, for structure.
• Unsweetened cocoa powder: 2 tsp, for a hint of chocolate flavor.
• Salt: 1/2 tsp, to enhance flavor.
• Unsalted butter: 1/2 cup, at room temperature, for moisture.
• Granulated sugar: 1 cup, for sweetness.
• Sour cream: 1/2 cup, at room temperature, for moistness.
• Vegetable oil: 1/4 cup, to keep the cake moist.
• Pure vanilla extract: 2 tsp, for flavor.
• Large eggs: 2, at room temperature, for structure.
• Red food coloring: 4 tsp, for classic red velvet color.
• Buttermilk: 2/3 cup, at room temperature, for tenderness.
• Baking soda: 1 tsp, to help the cake rise.
• White vinegar: 1 tsp, to activate the baking soda.
• Oreos (filling removed, wafers crushed): 10, for the crust.
• Full-fat cream cheese: 24 oz, at room temperature, for creaminess.
• Oreo filling: from the above 10 Oreos, to enhance flavor.
• Granulated sugar: 1 cup, to sweeten the cheesecake.
• Cornstarch (or all-purpose flour): 1 tbsp, for thickening.
• Sour cream: 1 cup, at room temperature, for creaminess.
• Pure vanilla extract: 1 tbsp, for flavor.
• Large eggs + 1 egg yolk: at room temperature, for structure.
• Oreos (chopped): 15, for added crunch.
• Dark chocolate chips: 1 cup, for a rich topping.
• Heavy cream: 1/2 cup, to make the ganache smooth.
• Store-bought cream cheese frosting: 1 can, for decorating.
• Chopped Oreos: 8, for garnish.
