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Cookies & Cream Cheesecake

Naughty but very very nice!!!!!!!!!!!

Notes

I use Arnotts Choc Ripple Biscuits for the base.
Don’t be concerned to see butter coming out of the sides of tin; choc ripple biscuits release it a bit. Wipe after cooking with paper towel and when cheesecake is cooling in oven remove it from baking tray

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Angus Hughson

Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Cookies & Cream Cheesecake.

 
 

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