Cookies and Cream Cheese cakes

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We present Cakes and cream makes everyone scream! Deliciously delicious

Portion:
serves 9-inch cheesecake time1

INGREDIENTS

for the periphery:

• 30 Oreos, crushed into a texture like sand
• 6 tablespoons of butter, melting
• 1/2 teaspoon of salt
• For cheese cakes:
• 3 cups of cream cheese, softened at room temperature
• 1/2 cup sugar
• 3 large eggs
• 1 teaspoon of vanilla
• 1 teaspoon of lemon juice
• 12 Oreos, cut into 1/2 inch sizes

For Ganache:

• 2 cups dark brown chips
• 1 cup thick cream
• 2 tablespoons of coconut oil, melting
• 12 Oreos, halved, for toppings

INSTRUCTIONS

• Making crust: Cover a 9-inch springform pan with baking spray and parchment paper. In a medium bowl, mix Oreo crumbs, butter, and salt. Press into the pan and place it in the freezer when you are making cheesecake.
• Make cheesecake: Preheat the oven to 350 degrees. In a large bowl, beat the cream cheese until smooth. Add sugar and stir until smooth. Add eggs one at a time. Fold vanilla and lemon juice. Fold into Oreos and stir until evenly distributed. Bake for 40 to 45 minutes until the top of the cheesecake is golden and has a strong motion. Let the cheesecake cool and place it in the refrigerator for up to 4 hours.
• Make ganache: Place the chocolate chips in a small bowl and heat the thick cream until it boils. Pour the cream over the chips and stir until smooth. Add coconut oil and set aside.
• Assemble the cheesecake: Place the cold cheesecake on a cooling rack on a baking sheet. Pour the ganache on top of the cake to cover completely. Top with Oreos and serve. The cake will be stored for up to 4 days in the refrigerator.

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