Chocolate Oreo Mudslide Cheesecake

Ingredients for 1 servings:

• 25 cookies (OREO)
• 800 g cream cheese
• 150 g brown sugar
• 4 large eggs
• 150 ml cream
• 300 g dark chocolate
• 2 tsp vanilla extract
• 12 cookies (OREO)
• 300 g dark chocolate
• 100 ml cream
• 1 tbsp butter
• 1 tsp vanilla extract

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

For the base, finely chop the 25 OREO cookies, including the white cream filling, in a food processor or food processor. Then press these ground cookies into the base of a 26cm springform pan. For the filling, beat the cream cheese (double cream or reduced-fat cheese works) with the sugar until light and fluffy using an electric hand mixer. Then beat in the eggs one at a time and thoroughly. Melt the dark chocolate with the cream (this also works well in the microwave) and stir them thoroughly into the cheese mixture along with the vanilla. Now spread the 12 OREO cookies on the base and spread the cheese mixture on top. Unfortunately, the cookies have a habit of constantly “popping up,” so I nudge them down to the bottom before baking. Now, off they go. Bake in a preheated oven at 200°C for 20 minutes. After the 20 minutes, immediately reduce the temperature to 150°C and bake for another 40-50 minutes. Allow to cool carefully. Once the cake has cooled completely, prepare the icing. To do this, melt the chocolate with the cream, butter, and vanilla, then spread evenly over the cake. The icing will be quite thick and will take a while to cool completely. However, it will remain soft enough to slice easily.