📖 Instructions

1. Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
2. In a medium bowl, combine the Oreo baking crumbs and melted butter. Press the mixture firmly into the bottom of the springform pan to create an even crust.
3. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool slightly while you prepare the filling. I usually pop it in the fridge to cool faster!
4. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. This will take about 3-5 minutes. Make sure there are no lumps!
5. Gradually add the granulated sugar and mix until well combined. Scrape down the sides of the bowl to ensure everything is incorporated.
6. Add the eggs one at a time, mixing well after each addition. Be careful not to overmix; overmixing can cause the cheesecake to crack.
7. Pour in the heavy cream and vanilla extract. Mix until just combined. The batter should be smooth and luscious, almost like melted ice cream.
8. Divide the cheesecake batter into three equal portions in separate bowls. It's okay if they're not *perfectly* equal.
9. In one bowl, add blue gel food coloring and mix until you achieve a galaxy-like hue. In another bowl, add purple gel food coloring and mix well. Leave the third portion plain (white).
10. Gently fold crushed Oreo cookies into the white cheesecake batter. Don’t overmix; you want to keep some of the cookie pieces intact.
11. Spoon dollops of each colored batter randomly over the prepared crust. Alternate between the blue, purple, and cookies and cream batter to create a galaxy effect.
12. Use a skewer or knife to swirl the batters together gently, creating a marbled effect. Be careful not to overmix, or the colors will blend too much. A few swirls go a long way!
13. Pour hot water into a large roasting pan until it reaches about halfway up the sides of the springform pan. Carefully place the springform pan into the water bath.
14. Bake in the preheated oven for 70-75 minutes, or until the edges are set but the center still has a slight wobble. It should look almost like it's not quite done—that's perfect!
15. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracks.
16. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set properly.
17. Before serving, carefully remove the sides of the springform pan. If the cheesecake is sticking, run a thin knife around the edges to loosen it.
18. To decorate, whip the additional heavy cream with powdered sugar until stiff peaks form. Frost the top of the cheesecake with the whipped cream.
19. Sprinkle crushed Oreo cookies and edible star sprinkles over the whipped cream to create a galaxy-like finish. This is where you can really get creative!
20. Slice and serve. Enjoy your Cookies and Cream Galaxy Cheesecake! It's so good, you might just want to eat the whole thing yourself!