I was looking for a recipe to use the cream cheese that I had sitting in my fridge. I decided to make this to bring to church for afternoon tea. I have been wanting to make a cheesecake with Oreos for a long time... and I had a packet of Oreos in my pantry for that purpose :)
(Adapted from Taste)
250g chocolate ripple (or Oreo) biscuits, halved
150g Oreo biscuits or cream-filled chocolate biscuits, roughly chopped
100g butter, melted
500g light cream cheese, softened, chopped
3 eggs
2/3 cup caster sugar
extra Oreo biscuits to decorate (optional)
Process 250g halved biscuits in a food processor until it resembles fine breadcrumbs. Add butter and process until combined. Press mixture over the side and base of a greased 20-cm springform pan. Refrigerate it for 30 mins to set (or freeze it for 15 mins).
If your food processor is not big enough (like mine), you may process the biscuits in a few batches. Place all the processed biscuits into a bowl and add melted butter and mix until it looks like wet sand.
In a mixing bowl, whisk cream cheese and sugar until smooth. Add eggs, one at a time, whisking until combined. Fold in 150g chopped biscuits. Pour mixture into refrigerated pan. Place pan on a baking tray and bake for 50 mins to 1 hour at 160C or until just set (cheesecake will wobble slightly in the centre).
Turn off oven. Cool cheesecake in oven and leave the oven door ajar for 3 hours. Refrigerate overnight. Decorate with extra Oreo biscuits. Slice and serve.
Some extra tips:
How to line the base of a cheesecake pan
How to make the perfect cheesecake base
How to cut a cheesecake
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