⤺ Recipes
Oreo Chocolate Cheesecake
Ingredients
For the cake
28 Oreo cookies (roughly one 300g pack), filling removed (filling is unused, so go ahead and eat it!)
3 tbsp butter, melted
3 (250 g) packages cream cheese, softened
¾ cup sugar
1 tsp vanilla
3 eggs
For the drizzle
¾ cup semisweet chocolate chips
3 tbsp butter
1 tbsp light corn syrup
¼ tsp pure vanilla extract
Cook
The cake
Preheat oven to 350°F.
Split all of the cookies and scrape off the filling. (Eat the filling or throw it out, just don't put it in the cake!)
Place 16 of the cookies (32 halves) in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag.
Place cookie crumbs in bowl. Add butter; mix well.
Press mixture firmly onto bottom of 9" springform pan.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
Break apart 6 cookies (12 halves) into small chunks, about 0.5cm, and gently stir into cream cheese batter, then pour batter over prepared crust.
Break apart 6 cookies (12 halves) into larger chunks, about 1 to 1.5cm. Sprinkle these chunks on top of the batter.
Bake 45 min. or until centre is almost set. Cool then refrigerate 3 hours or overnight.
The drizzle
In a double boiler over hot but not boiling water (or just a pot over low heat), combine chocolate chips, butter, and corn syrup.
Stir continually until chips are melted and mixture is smooth, then mix in vanilla.
Drizzle warm glaze over top and down sides of cake in a fancy pattern.
Cut, serve, enjoy!
⤺ More recipes