Double Chocolate Oreo Cheese Cake

Recipe source: Honey Bee Sweet

Biscuit Base:
100g Oreo Biscuit without cream
30g Unsalted Butter (melted)

Cheese Filling:

75g Whipping Cream

75g Dark Choc Bar

375g Cream Cheese

100g Sugar
2 Egg

30g Cocoa Powder

10pcs Oreo Biscuit (pieces)

Method:

1. Mix biscuit crumbs & melted butter together and press firmly with a spoon on a 22cm cake tin. Chilled for 30mins.

2. Heat up whipping cream to melt the choc bar. Set aside to cool it.

3. Beat cream cheese and sugar with a electric mixer till creamy at medium speed.

4. Add egg and continue to beat till combine then add cocoa powder, mix well.

5. Lastly add oreo biscuit piece. Pour cheese filling into the biscuit base.

6. Wrap the side of the cake tin with 2 layers of aluminium foil to prevent water leaking into cheese cake base.

7. Prepare water bath bake method, place the prepared cake tin a larger baking tray and put into the preheat oven (150C).

8. Pour in hot water into the baking tray to about 1/3 of the cake tin's height.

9. Bake for 1hour .

10. When baked, leave the cheesecake to cool in the oven with door ajar for 30mins.

11. Remove the cake tin from oven and leave to cool on wire rack.

12. Place cooled cheesecake tin in the fridge and chill for 4-5 hours. Remove from the cake tin and serve cheesecake chilled.