Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup Oreo baking crumbs
  • 3 tablespoons melted butter
  • 900 grams cream cheese (full fat (approximately 32 ounces))
  • 1 cup powdered sugar (sifted)
  • 200 grams milk chocolate (melted (approximately 8 ounces))
  • 200 grams dark chocolate (melted (approximately 8 ounces))
  • 150 grams white chocolate (melted (approximately 6 ounces))
  • 1 cup whipped topping
  • chocolate shavings, whipped cream and chocolate sauce for garnish (optional)

Instruction

  • In a medium bowl, combine Oreo baking crumbs and melted butter until the mixture is crumbly and moist.
  • Press the Oreo mixture into the bottom of a springform cheesecake pan (a 9-inch pan) and place in the fridge to chill.
  • Add the cream cheese to a large bowl and mix with a hand mixer (or use your stand mixer) until creamy and smooth.
  • Sift the powdered sugar to remove lumps and add it to the cream cheese, mixing on medium speed until incorporated.
  • Melt the chocolate by using a double boiler (a heat-safe bowl over a pot of simmering water) or in the microwave at 50% power for 30-second increments until the chocolate is completely melted and smooth.
  • Let the chocolate cool to room temperature and add it to the cream cheese mixture in a steady stream while the mixer is running.
  • Fold the whipped topping gently into the cheesecake mixture until everything is incorporated.
  • Pour the filling on top of the Oreo crumb base and place in the fridge for 6 hours, or overnight. Alternatively, chill in the fridge for 2 hours and in the freezer for 2 hours to set.
  • Slice and serve with chocolate shavings, whipped cream and chocolate sauce, if desired.