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Cookies 'n' cream cheesecake bar
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Prep Time:
420 minutes
Cook Time:
5 minutes
Total Time:
425 minutes
Decadent cheesecake bars made with a base and filling using classic Oreo biscuits.
Ingredients:
  • 2 x 150g pkts Oreo Classic biscuits
  • 70g unsalted butter, melted
  • 40.00 gm boiling water
  • 12.00 gm gelatine powder
  • 500g cream cheese, at room temperature
  • 155g (3/4 cup) caster sugar
  • 125ml (1/2 cup) thickened cream
  • 4.40 gm vanilla extract
  • 100g dark cooking chocolate, finely chopped
  • 60ml (1/4 cup) thickened cream
Instructions:
  • Place a piece of baking paper in a 9.5 x 19.5cm loaf pan with 7cm depth, making sure to leave overhang on two long sides.
  • Pulse half of the biscuits in a food processor until finely crushed. Mix in the butter until fully incorporated. Press the biscuit mixture firmly onto the pan base. Refrigerate for 30 minutes or until set.
  • Place water in a heatproof bowl, sprinkle with gelatine, and set the bowl in a larger bowl filled halfway with boiling water. Allow it to sit for 5 minutes or until the gelatine dissolves, stirring occasionally. Let it cool slightly.
  • Blend cream cheese, sugar, cream, and vanilla in a food processor until silky. Mix in the gelatine mixture. Transfer to a bowl. Slice the rest of the biscuits into quarters and fold into the cream cheese mixture. Spread the mixture into a pan, ensuring a smooth surface. Refrigerate for 6 hours or until firm. Transfer to a serving plate and enjoy.
  • To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until almost boiling, then pour it over the chocolate. Let it sit for 5 minutes, then stir until smooth. Allow it to cool for 10 minutes before using.
  • Drizzle the rich ganache over the luscious cheesecake.

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