-
To make the cheesecake base: Combine Oreo crumbs with the melted butter and mix
-
Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.
-
To Make the Cheesecake filling: 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.
-
Run a spatula under the mix to make sure there are no cream cheese lumps.
-
Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
-
Gently fold in Oreo cookies (or whatever cookie/candy bars you like)
-
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 cool ganache over the cheesecake while in the tin.
-
To Set the Cheesecake: 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
-
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!