Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups Oreo baking crumbs
  • 5 tablespoons melted butter
  • 900 grams cream cheese ((about 32 ounces))
  • 1 cup powdered sugar
  • 2 teaspoons red food colouring paste
  • 200 grams white chocolate (melted (8 oz))
  • 75 grams semi-sweet chocolate (melted (3 oz))
  • 1 cup whipped cream or whipped topping
  • whipped topping or whipped cream, and Oreo crumbs for garnish (optional)

Instruction

  • Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
  • Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
  • Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth. 
  • Add the red food colouring paste and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and the colour is distributed evenly.
  • Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
  • Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
  • Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
  • Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.