Oreo Cheesecake Cake

Oh yes. You read that right. There's cake AND cheesecake. YUUMM. Tonight is my brothers' last night in Birmingham before they head off to Auburn. And I believe every event should have dessert. Since my brothers are very special to me I wanted to make something above and beyond fantastic. So I went through all my desserts on pinterest and this baby stood out. The original recipe comes from Erin's Food Files. I didn't have a ton of time, so I just used a cake mix instead of making the cake. Enjoy!

Ingredients:
2 1/2 pkgs. of cream cheese, softened
3/4 cup of sugar
1 tsp vanilla
1/2 tsp salt
2 eggs
1/2 cup sour cream
6 oreos, crushed

1 Betty Crocker Triple Chocolate Fudge cake mix
2 eggs
1/2 cup oil
1 1/4 cup oil

8 oz white chocolate (I used white chocolate chips)
2 sticks butter, softened
1 tsp vanilla
1/2 tsp salt
4-6 cups powdered sugar
1/4 cup milk

Preheat the oven to 325 degrees. Cream the cream cheese until smooth and fluffy. Slowly add the sugar and beat until combined. Add the vanilla and salt. Beat in the eggs one at a time. Beat in sour cream, scraping down the sides of the bowl until well combined. Fold in crushed oreos. In a 9-in springform pan, take a piece of wax paper, and place it over the bottom of the pan. Lock the sides so that the wax paper only covers the bottom of the pan and is sticking out under the pan. Trim around the sides. Spray the sides with Pam. Pour in the cheesecake and bake for 45 minutes. The center will still be jiggly, but when you touch the top it will be firm. Let cool for 20 minutes. Remove the outer rim. Place in the refrigerator or freezer until cool.

Follow the directions on the side of the box for making the cake. Bake in two 9-inch cake pans. Let cool completely before assembling.

Place one of the cake layers on a plate. Carefully place the cheesecake upside down on top of the bottom cake layer. This will allow you to peel off the wax paper easily. Place the last cake layer right side up on the cheese cake. If the edges are uneven you can use a knife to cut the excess parts off the edges. Your stacked cake should look like this:

For the icing:
Put the chocolate chips in a microwave safe bowl and microwave for 30 seconds. Stir and microwave in 30 second increments until melted. Meanwhile, in a large mixing bowl, beat butter until light and fluffy. Mix in melted chocolate chips. Add salt and vanilla. Alternate milk and powdered sugar until you reach the desired consistency. Frost cake and top with crumbled oreos. Keep refrigerated.