Ingredients

The following ingredients have 16 Servings
  • 1/4 Cup Butter, Melted ((55g))
  • 24 Oreos, Crushed
  • 2 and 1/2 Cups Cream Cheese ((625g))
  • 1/4 Cup Greek Yoghurt ((65g))
  • 1/2 Cup Icing Sugar ((65g))
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 1/2 Cup Butter, Softened ((110g))
  • 1/3 Cup Sugar ((75g))
  • 1/3 Cup Brown Sugar ((70g))
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1/4 Cup Cocoa ((24g))
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 and 1/4 Cups All Purpose Flour ((155g))
  • 1/4 Cup Mini Chocolate Chips ((45g))
  • 1/3 Cup White Chocolate Chips ((70g))

Instruction

  • Grease or line a 9"x9" pan with cooking paper and preheat the oven to 160°C (325°F).
  • Crush the chocolate biscuits and mix in the melted butter.
  • Spread evenly over the base of the pan and bake for 10 minutes.
  • Now make the chocolate cookie dough.
  • Beat the butter, brown sugar and sugar together until fluffy.
  • Beat in the vanilla and egg.
  • Finally beat in the cocoa, flour, baking powder, baking soda, chocolate chips and white chocolate chips.
  • Set aside while you make the cheesecake filling.
  • Beat the cream cheese until smooth.
  • Beat in the eggs and yoghurt.
  • Finally add the vanilla extract and icing sugar and beat until all combined.
  • Pour over the baked Oreo base.
  • Top with chocolate cookie dough, pressing the cookie dough over top in an even layer.
  • Bake for 30-40 minutes. The amount of time depends on your oven. The middle of the cheesecake should slightly wobble but be set and cooked on the sides and top.
  • 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.