Ingredients
The following ingredients have 4 Servings
- 28 Oreos, (Crushed)
- 70 g Butter, (Melted)
- 625 g Cream Cheese, (at room temperature)
- 1/4 Cup Natural or Greek Yoghurt
- 2 Large Eggs
- 1 Tbsp. Vanilla Extract
- 1/2 Cup Icing Sugar
- 100 g Dark Chocolate
- 80 g Butter
- 1 Large Egg
- 1/2 tsp Vanilla Extract
- 1/3 Cup Sugar
- 1/4 Cup Brown Sugar
- 1/3 Cup All Purpose Flour
Instruction
- Prepare a 9"x9" baking pan by greasing or lining the try. Preheat the oven to 180°C (350°F).
- First crush the Oreos and mix with the melted butter.
- Press into the base of the prepared tin and place in the fridge while you make the cheesecake layer.
- Beat the cream cheese until smooth.
- Beat in the yoghurt, vanilla extract and eggs.
- Finally beat in the icing sugar until smooth.
- Set aside and make the brownie batter.
- Melt the chocolate and butter together.
- Beat the egg, sugar, brown sugar and vanilla extract together until fluffy.
- Add in the chocolate mixture and mix together.
- Add in the flour and stir until combined.
- Dollop a little of the brownie in the corner of the baking tin.
- Pour some the cheesecake mixture beside the brownie.
- Alternate between the teo mixtures.
- There is enough brownie to cover the bottom of the base so just top with the remaining cheesecake mixture.*
- Place in the oven for 30-40 minutes.
- The middle should still have a slight wobble but the outsides should be starting to lightly brown.
- Allow to cool to room temperature before placing in the fridge to set for at least 4 hours but preferably overnight.
