Ahhh Haaa! I worked out how to make pictures BIG!
Sorry I just got a bit excited there. Mayyyyyyyyyyybe not the best picture to use as my first shot at a big picture, I am sure you will forgive it! I was kind of fiddling with some things here to try something and hit a button. Don't know what button but I will work that out later.
Again another "Nailed It" picture I did not intend of the white chocolate layer to be in the middle, I was aiming for it to be a layer on top. Still it looks and tastes good.
I have seen many American recipes that call for an Oreo crust and well my first thought is ... what about the cream filling? I am after this cheesecake a convert to the Oreo crust! The crust is soooooooooooo nice and crisp and holds together beautifully unlike some other biscuit crumb pie and cheesecake bases.
Make sure that you reserve 2 Oreo's for your coffee while making the cheesecake or to have after while waiting to pull it out of the oven.
200gm Oreo biscuits, crumbs
50gm butter, melted
100gm dark chocolate
100gm milk chocolate
100gm white chocolate
3 x 250gm packets cream cheese, room temperature
1/2 cup thickened cream
1/2 cup castor sugar
1 teaspoon vanilla extract
Combine your crushed biscuits and melted butter.
Press into your lined spring form cake tin 23cm and press some of the crumbs slightly up the side forming a little lip.
Combine the milk and dark chocolate in one bowl and melt in microwave in 30 second bursts, allow to cool slightly.
In your mixer beat your cream cheese, thickened cream, sugar and vanilla until smooth. Beat in eggs. Divide your cheese mixture in half.
Beat the melted chocolate into half of the cheese mix until smooth. Pour onto your biscuit base and spread out smoothing the top. Bake in a pre heated oven, 160C non fan forced or 150C fan forced for 40 minutes or until the centre is just set with a slight wobble.
About 20 minutes into the bake melt your white chocolate in the microwave and set aside to cool slightly. At the 40 minute mark mix the white chocolate into the remaining cheese mix.
Carefully remove the cheesecake from the oven and gently spoon the white chocolate layer on top and smooth. I didn't do this and all my white chocolate mix sank in the centre not leaving a nice defined layer on top as I wished. BOO!
Bake for a further 40 minutes or until the white chocolate is just set in the middle with a small wobble.
Remove from the oven, cool to room temperature and then refrigerate.
Serve with a light dusting of chocolate powder and or some whipped cream.