I'm not even going to lie and say I have ever made cheesecake. I bought a springform pan with all good intentions though! I do use it.....but never for cheesecake. This could be the one!
What you’ll need
30 Oreo cookies
1 Tbsp butter, melted
35 mints
4 pkg (8oz each) cream cheese
1 cup sugar
4 eggs
4oz semi-sweet chocolate
2oz white chocolate
1. Heat oven to 325 degrees
2. Using pulse function in food processor chop 18 cookies until finely ground. Add butter, mix well. Press onto bottom of 9 inch springform pan. Bake 10 minutes.
3. Crush 30 mints and chop 10 of remaining cookies. Beat cream cheese and sugar in large bowl with mixer. Add eggs one at a time just until blended. Stir in crushed mints and chopped cookies and pour over crust.
4. Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen. Cool before removing rim. Refrigerate 4 hours.
5. Melt chocolate separately. Chop remaining cookies and mints. Line baking sheet with parchment paper. Spread thin layer of semi sweet chocolate then drop spoonfuls of white chocolate on top and swirl with knife or spoon. Sprinkle on mints and cookies and refrigerate until firm. Break bark into chunks and top cake once cooled.
What a beauty!
No comments:
Post a Comment