CRUST
2 sleeves (22 cookies, 2 ½ cup/ 8 oz/ 245g) crushed oreo cookies
7 tablespoon (3 oz/ 90g) unsalted butter,melted
CHEESECAKE
1 lb 8 oz (680g/ 3 cups) cream cheese, room temperature
2 ¼ cups cream
⅔ cup (140g/5oz) sugar
2 teaspoon vanilla extract
1 ½ cups (6oz/200g) Oreo Cookies, crushed
GANACHE
4 oz Chocolate
4 oz Cream
METHOD
1. To make the cheesecake base: Combine Oreo crumbs with the melted butter and mix
2. Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.
To Make the Cheesecake filling:
1. Add cream cheese, sugar, vanilla extract, to a bowl and beat with a whisk attachment on High speed
until smooth and there are no lumps, approximately 3-5 minutes.
2. Run a spatula under the mix to make sure there are no cream cheese lumps.
3. Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
4. Gently fold in Oreo cookies (or whatever cookie/candy bars you like)
5. Pour ½ the cheesecake filling into your prepared tin. Add your ‘secret’ oreo layer, then spoon on the
rest of the filling. Refrigerate while you make the ganache.
For the Ganache:
Heat the cream in a pot until it reaches a simmer. Pour directly over the chocolate and let it melt. Whisk.
Pour the cooler ganache over the cheesecake while in the tin.
To Set the Cheesecake:
1. Refrigerate for at least 8 hours to set or overnight for best results. It has no gelatin so it needs longer
than a regular cheesecake. You can make this 2 days in advance
2. To remove from the tin run a palette knife or thin spatula around the edges to free it from the tin.
Serve with whipping cream and garnish with mini Oreos. Enjoy!