My Caramel Crunch Cheesecake with Oreo cookie Base
This is a delicious baked cheesecake with a centre of chocolate honeycomb and a crunchy Oreo cookie base, its a bit bold but really delicious!!
Ingredients
150g/5½oz Oreo cookies
75g/2½oz butter, plus extra for greasing
900g/2lb full-fat cream cheese
200g/7oz caster sugar
200ml/7fl oz soured cream
3 tbsp plain flour
3 free-range eggs, plus 1 egg yolk, lightly beaten
2 tsp vanilla extract
2 Crunchie bars smashed into crumbs with rolling pin
Chocolate ganache
4oz dark chocolate
4ml cream
Method
Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin.
Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon).
Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Reduce the oven to 160C/315F/Gas 2.
In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again.
Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake).
Pour half the cream cheese mix on to the biscuit base and then sprinkle with the crunchie bar crumbs and then pour the remaining mixture on top then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.
Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin
Once completely cooled, ideally in the fridge for a few hours, make the ganache by melting the chocolate with the pouring cream and mix until liquid. Place in the fridge to set. Once tick and cooled, spread over the cold cheesecake and make a ripple design with the fork.
Leave to set again in the fridge for an hour and then serve. Delish!