Prep work:

1. Preheat oven to 325°F. Grease the inside of a 9″ springform pan with oil and place a round of parchment paper at the bottom. Then, wrap the pan in multiple layers of aluminum foil and set it aside.

Bake the Crust:

1. In a small mixing bowl combine the crushed Oreos and the melted butter until all the crumbs are thoroughly moistened. Transfer into the springform pan and spread the crust mixture evenly along the bottom and up the sides. Use the bottom of an oiled measuring cup or another flat surface to really press the crumbs together and into the pan.
2. Bake for 12 minutes, then remove and allow to cool on the counter while you make the filling.

Bake the Cheesecake:

1. I like to use my stand mixer, but a hand mixer or hella arm strength would work just fine too: beat together the cream cheese and sour cream until completely smooth, then add in the sugar and beat until that’s smoothed out, too.
2. Next, add the eggs but only one at a time. Make sure the first is incorporated before adding the next. Then add the egg yolks. Same time is fine.
3. Finally, drizzle the heavy cream into the batter, and turn off the mixer. Fold the broken Oreos into the batter.
4. Next, create the water bath so the top of the cheesecake is smooth. Place the cheesecake pan into another pan with high sides. Fill that pan with hot water, about 2 inches of it.
5. Place everything in the oven and set a timer for 1 hour. After 1 hour tent a piece of foil over the top of the cheesecake – careful not to touch the top! – and continue baking for another 20 minutes.
6. Then, turn off the cheesecake and crack the oven door, only slightly. Leave it cracked and let the cheesecake sit in the oven like that for 30 minutes.

Cool the Cheesecake: 

1. Remove the cheesecake from the oven and place the springform pan on a cooling rack. You’ll notice the center is still a bit jiggly. Run a plastic spatula or butter knife around the edges to loosen the cheesecake, but don’t pop the springform pan yet. Cool to room temperature, then cover the pan with saran wrap and refrigerate for at least 8 hours. Overnight is easiest.

Make and Assemble the Toppings: 

1. Pull the cheesecake from the fridge and unwrap. Pop it out of the Springform pan’s sides and gently lift it off the bottom of the pan, onto a wire rack over a baking sheet.
2. In a small saucepan (or in the microwave) melt the white chocolate, the cream filling from the Oreos and coconut oil together. Stir until smooth and well combined, then sprinkle in the crushed oreo crumbs reserving a couple of tablespoons for the whipped cream.
3. Pour the chocolate mixture directly over the top to the cheesecake, and then use an offset spatula to smooth it all over the top, allowing it to drip down the sides.
4. Beat the heavy cream, vanilla, powdered sugar and cornstarch together until the cream forms stiff peaks. Then, fold in the reserved 2 tbsp of cookie crumbs.
5. Spread any remaining cookie crumbs over the surface of the cheesecake, and press it into the white chocolate layer. Dust off excess, then use a piping bag and large tip to pie the whipped cream along the outer rim of the cheesecake. Finish by pressing mini-Oreos into the dollops of whipped cream.
6. Dassit! Keeps in the fridge for up to 4 days as long as it is covered tightly.