Erika Raspberry Chocolate Cheesecake
200 grams Oreo cookies
60 grams unsalted butter
500 grams cream cheese
50 grams caster sugar
1 teaspoon vanilla extract
360 ml thickened cream
150 grams dark chocolate
250 grams Y.V.Fresh Erika Raspberries
Lightly grease a 23cm springform baking tin with a little butter and set aside.
Add Oreos to a food processor and blend until they resemble fine crumbs. Melt butter in the microwave and pour over your crushed Oreos and mix again until mixture resembles wet sand.
Pour Oreo mixture into your prepared tin and press down gently to form an even layer. Pop in the fridge.
Add cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixture until smooth and creamy.
In a separate bowl, add cream and beat with an electric beater until whipped. Melt the dark chocolate in microwave until it is melted.
Add chocolate to your cream cheese mixture and beat until smooth. Then gently fold through the whipped cream. Pour your cheesecake over the top of your Oreos and refrigerate for at least 4 hours or overnight.
Decorate with fresh Y.V.Fresh Erika Raspberries. Enjoy!