Naughty but very very nice!!!!!!!!!!!
Pre-heat oven to 160degrees (140 in a fan forced oven). Grease a springform pan. Process choc ripple biscuits until the look like fine breadcrumbs. Add butter. Process until well combined. Press mixture over base and sides of pan. Refrigerate.
Use an electric mixer and beat cream cheese and sugar until smooth. Add vanilla extract and beat until combined. Add eggs one at a time beating until combined. Break Oreo biscuits in half and stir in with a wooden spoon. Pour mixture into pan and place it on a baking tray.
Bake in oven for 50mins – 1 hour until just set (cheesecake will wobble slightly in the centre). Turn off oven. Cool cheesecake in oven for 30 mins with door ajar. Than allow cheesecake to cool on bench for 1 hour. Then refrigerate for at least three hours.
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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