Double Chocolate Oreo Cheesecake

Ingredients

Base
  • 9.8oz-280g digestive biscuits
  • 5.4oz-154g Oreo biscuits
  • 5.6oz-160g unsalted butter
Filling
  • 10.1fl oz-300ml double cream
  • 7oz-200g white chocolate
  • 8.8oz-250g mascarpone cheese
  • 8.8oz-250g full fat soft cheese
  • 7oz-200g milk chocolate
  • 2.6oz-75g Oreo biscuits
Decoration
  • 2.6oz-75g Oreo biscuits

Method

  1. Start by making the base. Crush up the digestive and Oreo biscuits, until fine, in a large mixing bowl. Gently heat the butter in a medium saucepan over a low heat and pour into the crushed biscuits. Give it a good stir until well combined
  2. Pour the mix into the bottom of a lightly greased 20cm/8" deep round loose bottomed/spring-form cake tin and flatten the mixture down evenly using the back of a metal spoon. Really squish it down so it is tightly compact with a smooth surface. Pop into the fridge for 1 hour to cool
  3. When the base is set, in a separate large mixing bowl, combine the mascarpone, full fat cheese and double cream until a smooth paste is formed- do not over mix so it becomes stiff. Separate the mixture between two mixing bowls and cling film one half and pop in the fridge whilst continuing to make the white chocolate layer
  4. Melt the milk chocolate using your preferred method and allow to cool slightly before adding it to the cream mixture not in the fridge. Mix well and spoon the mixture on top of the base evenly and smooth it equally to the edges using the back of a spoon. Cover with cling-film and pop back into the fridge for at least 6 hours before moving on to the next step
  5. Now the milk chocolate layer has set, crush up the Oreo biscuits for the filling and set to one side. Now melt the white chocolate using your preferred method and allow to cool slightly before adding it to the plain cream mixture remaining
  6. Spoon the mixture on top of the milk chocolate layer evenly and smooth it equally to the edges using the back of a spoon
  7. For decoration, cut the Oreo biscuits in half and place around the edges of the cheesecake and place a whole biscuit in the middle. Cover with cling-film and pop back into the fridge for at least 6 hours or overnight
  8. Remove from the tin and serve (best to allow the slices being eaten warm up at room temperature for 5/10 minutes before serving). Enjoy!

Image Gallery