15 Oreos, broken into small pieces 2 Blue Ribbon White Squares 40g Butter, melted 4 x 220g tubs cream cheese softened to room temperature 1 cup sugar (200g) ¾ cup sour cream (180g) 1 tsp vanilla extract 4 large eggs 1 ⅓ cup semisweet or dark chocolate (225g) ½ cup heavy cream (120ml)
Method
Cheesecake:
Make the base first but adding half the Oreos and all the squares into a food processor. Process until it resembles fine breadcrumbs. Add the melted butter and give a final blitz to combine.
Spray a springform cake tin with non stick spray and add the Oreo bread mix to the base and smooth until levelled.
Bake in a preheated oven for 10 mins till slightly baked.
Using an electric mixer, beat together cream cheese and sugar until creamy and well-combined.Stir in sour cream and vanilla extract.
Add eggs, one at a time, stirring until just combined after each addition.
Use a spatula to fold in the other half of the Oreo biscuit mix.
Pour over the pre cooked base.
Bake on 180C for 45-60 minutes or until center is set, but springs back to the touch. It should have a slight wobble.
Once the Cheesecake has finished baking, allow it to cool to room temperature for about an hour before placing in the refrigerator to cool and set completely (about 6 hours). Once cheesecake is cooled, prepare the chocolate ganache.
Chocolate Ganache:
Combine chocolate chips and heavy cream in a small saucepan over low heat. Stir frequently until chocolate is melted and mixture is smooth.
Allow ganache to cool for 10 minutes and then pour evenly over cheesecake. Allow ganache to set.
