Baked Oreo Cheesecake

What could be better than baked cheesecake lying on oreos, being hugged by more oreos, topped with chocolate and berries?

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Yeah thought that’d stump you. The answer is nothing.

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Here we have a pure oreo base, chocolate cheesecake, with just a liiiiittttlllee more cheesecake on top, and then chocolate, AND THEN berries.

I really am spoiling you.

It’s kinda like one big oreo; rich creamy filling encased with whole and crushed cookies..

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I don’t believe I need to persuade you any more with any mention of silky soft filling, the sharp tang of the berries and the crunchy chocolate cookies… so here’s the recipe:

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36 oreo cookies (on average each pack should contain 14)
5 Tbsp. butter or margarine, melted
5 oz. semi-sweet baking chocolate
1 pkg. (8 oz.) brick cream cheese, softened
1/2 cup sugar
1-1/2 cups sour cream, divided
2 eggs
1 tsp. vanilla
2 Tbsp. sugar

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So many oreos, so much goodness.

Preheat the oven to 150°c/300°f and prepare a 9 inch springform pan

Get 24 of your oreo cookies

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And crush them up into fine crumbs (either in a food processor or whack them in a sandwich bag and unleash any mid-week blues on them with a rolling pin)

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Mix in the melted butter

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And pour into the bottom of your tin, pressing down so it forms a firm base

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Pop in the fridge to cool

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Melt the chocolate according to the packet instructions and set aside

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Beat the cream cheese and 1/2 cup sugar in a bowl till well combined, then add 1/2 cup of the sour cream, the eggs and the vanilla, and beat until well blended.

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Add the melted chocolate, mix well.

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Pour over crust.

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Bake for 35 to 40 minutes, or until the top of the cheesecake is slightly puffed and the middle is nearly cooked.

Mix the remaining sour cream and 2 tbsp sugar and spread over the cheesecake. Bake for an additional 5 minutes.

Allow to cool for 15 or so minutes, then run a knife/metal spatula around the rim of the pan to loosen the cake, and carefully loosen the rim (by undoing the spring).

Leaving the rim undone but still around the cake, press the extra oreos around the circumference, pressing in firmly to ensure they stay.

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Melt the remaining chocolate and drizzle/pipe over the cheesecake. I also used some to help stick the oreos to the cheesecake at the top (ended up looking quite messy, but did the trick!)

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Pop in the fridge for at least 4 hours before serving

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Top with fresh berries, and serve!

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Guaranteed smiles all round!

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