No-bake Chocolate Icebox Oreo Cookie Cheesecake is the perfect combination and is topped off with a delicious chocolate ganache to make it look like a cookie as well.
Crush the oreo biscuits in a food processor. Melt the butter in the microwave for 20 to 30 seconds, more if needed.
Placed the crushed oreos into a small bowl, add the melted butter and combine well.
Pour the base mix into a lined 20cm round cake tin and using a spoon, spread the mixture out evenly while pressing it down.
Using a straight-sided glass firmly press the mixture into place, to compact it.
Then place in the refrigerator for 1 hour.
Oreo Cheesecake Filling
Add the boiling water and gelatine to a small bowl and mix with a fork until the gelatine has dissolved, then place aside.
In a medium mixing bowl, add the cream cheese and castor sugar. Mix together on a low speed until combined, and then on a medium-high until smooth.
Using a low speed add the cream and mix till combined and then the gelatine. Once everything is combined, mix well on medium-high for about a minute.
Cut up 6 Oreos into quarters and add them, along with any crumbs to the cheesecake mixture. Stir through gently with a spoon or spatula.
Pour the mixture over the base and place back into the refrigerator for 4 hours.
GanacheTop
In a small saucepan, add the chocolate melts, sour cream, apple cider, salt and vanilla extract.
Over low heat, slowly melt the chocolate while continuously stirring slowly.
Once the chocolate has melted, remove it from the heat and place the ganache in a bowl to cool and thicken for around 5 to 10 minutes.
Once cooled, give the ganache a gentle stir with a spoon and then pour over the top of the cheesecake. Using a spoon or spatula, spread the ganache around, creating a smooth top.
Then place back int to the refridgerator to chill for 15 to 20 minutes or until ready to serve.
Notes
To Serve:
Cut into 9 even pieces or more if you wish. You can also add whipped cream and a mini oreo onto each piece