Chocolate Oreo Cheesecake

There are some not-so-healthy snacks which many people still like to indulge - Nutella for one, Oreo for another. Being a health conscious person, one would rather make their own of similar type, but the taste might or might not be the same. Somehow, I still prefer to buy these if I need them. As much as I try not to eat too much, often, I have request to use them for baking some goodies.

This time, the request was to bake a Chocolate Oreo Cheesecake for my nephew's birthday. Requests for birthday cakes from my family members was something I simply couldn't refuse. In anyway, I'll try my best to bake the cake according to their preference. And I know they will appreciate my efforts whether it turns out perfect or imperfect. :)

Recipe for Chocolate Oreo Cheesecake.
(Makes a 9″ round cheesecake)

Ingredients:
Crust:
450g Oreo biscuits, finely grind
75g Salted butter, melted

1. Mix crushed biscuit crumbs with the soften butter until it resembles the texture of wet sand.
2. Using the back of your fingers, press the mixture into the base of a springform pan until the base is firm and compact.
3. Baked in a pre-heated oven of 160C for 5mins.
4. Remove from oven and let it cool.

Filling:
750g Cream cheese, softened
120g Fine sugar
4 Eggs, room temperature
130g Dark chocolate, melted
2 tbsp Rum
1 packet Mini Oreo

Decoration:
Some chocolate ganache
Some crushed Oreo biscuits
1 packet Mini Oreo

Method:
1. Beat cream cheese and sugar in a mixer until it is smooth without lumps.
2. Add eggs in one at a time, beating until well combined. Remember to scrape down the sides of the bowl regularly to ensure an even mixture.
3. Add in the melted chocolate gradually. Ensure to mix well. Add in rum and mix till incorporated.
4. Pour half of the cheese batter into the pan. Arrange the mini Oreo randomly. Then carefully add the rest of the batter.
5. Bake in the preheated oven of 160C for 40mins. 
6. Once done, turn off the oven and let the cheesecake cool in the oven completely. (I left it overnight.) The cheesecake cracked with humps.
7. Remove the cheesecake from its pan and chill for at least 4 hours.
8. To decorate, spread the ganache to cover the top completely. Arrange mini Oreos around the perimeter of the cake. Then sprinkle crushed biscuits in the centre. Refrigerate well.
9. Before serving, remove from the fridge and left it outside for at least one hour. Slice, serve and enjoy!