Ingredients:
Base
Ingredients
Digestive biscuits (crumbed) – 200g (12 – 15 pcs)
Butter, melted – 80 gm (unsalted)
2 teaspoons hot water
Method
Mix all ingredients well. Press into base of spring form tin. Chill in refrigerator.
Cheesecake
Ingredients
Almarai Cream Cheese, softened at room temperature – 350 gm (Philedelphia cream cheese is original cheese which is used for cheese cake, India we get Amul you can use that also)
Sugar - 1/2 cup
Vanilla essence - 1 tsp
Heavy whipping Cream - 200ml – 250 ml
Lemon juice - 1 tsp
12 Oreos ( Chopped into small pieces)
Nutella - 1 cup ( If you’re not using nutella can use chocolate melted I tried this also once)
Method:
In the bowl of a stand mixer, fitted with the whisk attachment, beat together the cream cheese and lemon juice until soft. Add whipping cream and continue to beat until batter becomes thick. Add the sugar and continue to beat until stiff. Divide batter into two equal portions, in two separate bowls. In one bowl add chopped Oreos and mix until combined. Place the Oreo mixture over top of the chilled crust, and smooth with an offset spatula. Chill until slightly firm. Add the Nutella to the second portion of cheesecake batter, and once the Oreo portion is chilled, spread the Nutella portion on top, using an offset spatula. If needed decorate with Oreo biscuits which I had done. Chill several hours or overnight, until cheesecake is firm.
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