Oreo white chocolate burnt cheesecake

Inspired by https://youtu.be/K7aOl0fTG1o

7 inch springform pan (original recipe calls for 6 inch)

 250g cream cheese - room temp

1/4 cup / 40g brown sugar (white sugar)

3 eggs

1/2 cup / 125ml heavy cream

1 tbsp vanilla extract

1 tbsp / 6 g all-purpose flour (corn starch)

60g white choc buttons (130g melted white choc)

60g crushed oreo (30g crushed oreo)

Steps adapted from Bon Appetit

Step 1

Place a rack in middle of oven; preheat to 220'C. Butter pan, then line with baking paper making sure it comes above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! 

Step 2

Beat cream cheese and sugar until very smooth, no lumps remain, and sugar has dissolved.

Step 3

Add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then add cream, salt, and vanilla and beat until combined.

Step 4

Sift flour evenly over cream cheese mixture. Beat until incorporated. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky. Add white chocolate buttons and crushed oreos. 

Step 5

Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 20-25 minutes.

Step 6

Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature.

Step 7

Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.

Cheesecake will be puffed up immediately from oven