Ingredients

The following ingredients have 12 Servings
  • 50 g Butter, Melted ((1/4 Cup))
  • 28 Oreos, Crushed ((2 Packets))
  • 625 g Cream Cheese
  • 1/4 Cup Greek Yoghurt
  • 1/2 Cup Icing Sugar
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 1/3 Cup Peanut Butter
  • 3 (52.7g) Snickers Bars, (Chopped into small pieces)
  • 50 mL Cream
  • 50 g Dark Chocolate, (Broken into pieces)
  • 1/2 Cup Brown Sugar
  • 50 g Butter, Melted ((1/4 Cup))
  • 3 Tbsp. Milk

Instruction

  • First prepare the chocolate ganache and caramel sauce.
  • Place the cream on a medium to high heat and allow it to nearly come to the boil.
  • Take off the heat and pour over the chocolate. Mix until it becomes thick and glossy.
  • Allow to cool while you make the caramel sauce.
  • Place the butter and brown sugar in a saucepan on a medium to high heat.
  • Once the butter has melted, add the milk and bring to the boil.
  • Boil for at least 2 minutes before removing from the heat.
  • Allow to cool.
  • Preheat the oven to 160°C (325°F) and line a 20cm cake tin.
  • Crush the Oreos and mix with the melted butter.
  • Press into the base of the prepared pan and place in the fridge.
  • Beat the cream cheese until smooth.
  • Beat in the eggs and yoghurt.
  • Finally add the vanilla extract, icing sugar and peanut butter and beat until all combined.
  • Stir through the chopped Snickers bars and pour over top the the Oreo Base.
  • Use 1/4 of a cup of the chocolate ganache and 1/4 of a cup of caramel sauce and pour them both over the cheesecake.
  • Using the end of a spoon, swirl the two sauces through the cheesecake to create a ripple effect.
  • Bake for 40-50 minutes. The middle should still be slightly wobbly.
  • Turn off the heat and allow it to cool to room temperature before placing it in the fridge for 4-8 hours.
  • Store in an airtight container in the fridge for up to a week.