Cookies & Cream (Oreo) Cheesecake

Ingredients

Base

• 250g choc ripple biscuits
• 150g butter, melted

Filling

• 500g cream cheese, at room temperature
• 3/4 cup (165g) caster sugar
• 2 tbsp plain flour
• 1 tsp vanilla bean paste
• 3 Coles Australian Free Range Eggs
• 300g sour cream
• 12 choc ripple biscuits

Grenache

• 70g sour cream
• 100g dark chocolate
• 1 pkt Oreo biscuits

Directions

1. Preheat oven to 150°C. Grease and line the base and side of a 20cm (base measurement) springform pan. Note: Invert the tin base.
2. Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into prepared pan. Use a straight-sided glass to spread and press over the base and side. Place in fridge for 30 mins to chill.
3. Use a mixer or beater to beat the cream cheese until smooth – about 30 seconds on medium high.
4. Add flour, beat until just combined (10 sec). Add vanilla, sour cream and sugar. Beat until just combined (10 – 15 sec). Add eggs one at a time, beat in between until just combined (10 sec each). Don’t over beat, we don’t want to aerate the batter.
5. Pour half filling into prepared crust. Scatter broken choc ripple biscuits and cover with remaining filling.
6. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
7. Cool in the oven with the door cracked open, for 1-2 hours.
8. Melt chocolate in microwave or over a double boiler. Stir in sour cream. Spread over cake top then refrigerate for 4 hours+ in the pan.
9. Remove cake from fridge and top with Oreos.