Ingredients: |
Ingredients: 24 Oreo cookies
6 tbsp butter, melted
1 tsp kosher salt
4 - 8 oz block cream cheese, softened to room temperature
1 cup sugar
3 large eggs
1 tsp pure vanilla extract
1 cup sour cream
Zest of 1 orange
2 tbsp all-purpose flour
¼ cup semi sweet chocolate chips, melted
1 cup whipped topping
4 Cadbury creme eggs, halved
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Directions: |
Directions:Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make crust: in a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add pinch of salt and stir until crumbs are completely coated and moist. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. In a large bowl using a hand mixer (or in a bowl of a stand mixer), beat cream cheese and sugar together until no lumps remain. Add eggs, one at a time, then stir in vanilla, sour cream, and zest. Add flour and salt and beat until just combined. Pour mixture over the crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until centre of cheesecake only slightly jiggles, about 1 ½ hours. Turn off the heat, prop open oven door, and let cheesecake cool in oven for 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight. When ready to serve, drizzle with chocolate. Pipe or spoon dollops of whipped topping into small round, about 1" apart. Set halve Cadbury eggs int he centre of each dollop. Serve. |
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