Double Chocolate Oreo Cheesecake ©

Ingredients

Base
  • 8.8oz-250g Digestive Biscuits
  • 7oz-200g Oreo Biscuits
  • 5.6oz-160g Unsalted Butter
Filling
  • 10.1fl oz-300ml Double Cream
  • 7oz-200g White Chocolate
  • 1 teaspoon Vanilla Essence
  • 8.8oz-250g Mascarpone Cheese
  • 8.8oz-250g Full Fat Soft Cheese
  • 7oz-200g Milk Chocolate
  • 4.9oz-140g Oreo Biscuits
Decoration
  • 4.4oz-125g Oreo Biscuits (blitzed into a powder)

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 that can hold its shape is formed- do not over mix so it becomes stiff.
  4. Separate the mixture between two mixing bowls and cling film one half and pop in the fridge whilst continuing to make the milk chocolate layer
  5. Melt the milk chocolate using your preferred method and allow to cool slightly before adding it to the cream mixture (the half not in the fridge). Mix well and spoon the mixture on top of the base evenly and smooth it to the edges using the back of a spoon. Cover with cling-film and pop back into the fridge for at least 2 hours before moving on to the next step
  6. Once 2 hours have passed, remove the plain cream cheese filling from the fridge and set to one side. Blitz up the Oreo biscuits (using a small food processor) and combine with the cream cheese. Add the vanilla essence, combine again and set to one side
  7. Now melt the white chocolate using your preferred method and allow to cool slightly before adding it to the plain cream cheese Oreo mixture. Combine well
  8. Spoon the mixture on top of the milk chocolate layer evenly and smooth it to the edges using the back of a spoon
  9. For decoration, completely cover the top of the cheesecake with the blitzed Oreos and press down gently so it is an even surface
  10. Cover with cling-film and pop back into the fridge for at least 6 hours or overnight
  11. 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!
  12. Top Tip: Carefully warm up the sides of the tin with a warm cloth before removing to make it easier

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