Brownie Mosaic Cheesecake

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3 cups (480 g) or 24 cookies finely ground Oreo cookie crumb cup (133.33 g) granulated sugar ¼ teaspoon (0.25 teaspoon) salt 5 tablespoons unsalted butter, melted For the Cheesecake 32 ounces (907.19 g) cream cheese, at room temperature 1 cup (200 g) granulated sugar


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– Preheat oven to 350 degrees F. Grease a 9-inch springform pan; set aside.

In a medium bowl, whisk together the Oreo crumbs, sugar, and salt.  

Add the melted butter and stir with a fork until evenly moistened. Press into the bottom and up sides of the prepared springform pan.  

Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes.  

Scrape down the sides of the bowl, add the heavy cream and vanilla and beat to combine. Beat in the eggs and yolk one at a time, beating for about 15 seconds before adding the next. 

Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Gently fold in the cubed brownies.