Chocolate Oreo Mudslide Cheesecake

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 3 hrs 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the ground:

  • 25 biscuit (s) (OREO)

For the filling:

  • 800 g cream cheese
  • 150 g suar, brown
  • 4 large egg (s)
  • 150 ml cream
  • 300 g chocolate, bitter
  • 2 teaspoons vanilla extract
  • 12 biscuit (s) (OREO)

For the cast:

  • 300 g chocolate, bitter
  • 100 ml cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
Chocolate Oreo Mudslide Cheesecake
Chocolate Oreo Mudslide Cheesecake

Instructions

  1. For the base, chop up the 25 OREO biscuits, including the white cream filling, very finely in a cutter or in a food processor. Then press these ground biscuits into a 26 springform pan as a base.
  2. For the filling, whip the cream cheese (double-cream, but also the low-fat one) together with the sugar with the electric hand mixer. Then stir in the eggs one at a time and thoroughly.
  3. Melt the dark chocolate together with the cream (also works great in the microwave) and stir thoroughly into the cheese mixture together with the vanilla.
  4. Now spread the 12 OREO biscuits on the floor, spread the cheese mixture on top. Unfortunately, the biscuits have a habit of popping up again and again, so I really nudge them all the way down to the floor before baking.
  5. Now put it in the oven. Bake in the preheated oven at 200 ° C for 20 minutes.
  6. After the 20 minutes, reduce the temperature to 150 ° C immediately and bake for another 40-50 minutes. Let cool carefully.
  7. When the cake has cooled down completely, the topping can be prepared.
  8. To do this, melt the chocolate together with the cream, butter and vanilla and then distribute evenly on the cake. The cast becomes quite thick and takes a long time to cool down. But it remains soft enough to be able to cut it nicely.

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