Tuxedo Cheesecake

This recipe is made for a 7 inch springform pan.

Ingredients

Note: tbsp means tablespoon and tsp means teaspoon

Crust

15 Whole Oreos

3 tbsp unsalted butter, melted

Filling

2 blocks of 8 oz. Cream Cheese, room temp.

1/3 cup sugar

1 1/2 tbsp corn starch

2 large eggs, room temp.

3/4 tsp vanilla

1/2 cup heavy cream

1/4 milk chocolate chips for chocolate layer

Ganache

3 oz. dark chocolate

2 tbsp heavy cream

1 tbsp butter

Topping

1 cup heavy cream

1/4 cup powdered sugar

1/2 tsp vanilla

Directions:

1. Preheat oven to 350 F

2. Process Oreos in food processor until sand like and add melted butter.

3. Press the processed Oreo into a springform pan that is lined with parchment paper.

4. Place the cream cheese in a stand mixer and mix until creamy. You can use a bowl and hand mixer for this as well.

5. Add sugar and mix. Then corn starch and eggs (one at a time). Then vanilla and heavy cream. Mix well.

6. Separate the filling into two bowls.

7. Melt the chocolate chips using a double boiler or in the microwave and add then melted chocolate to 1/2 of the mixture. Then pour over the Oreo crust.

8. With the other half of the mixture, use a spoon to gently pour on top of the chocolate cheesecake. Note: We do this in order to create the layer effect. If you pour directly then mixtures will mix together.

9. Create a water bath to bake the cheesecake: Place the 7 inch spring form into a 8 inch pan then place both pans into a bigger pan. Only fill the big pan with water. We do this so the cheesecake can have a uniform rise in the oven.

10. Bake for 1 hour and 10 min. or until there is a slight wiggle in the middle or the cheesecake.

11. Allow the cheesecake to cool.

12. Melt chocolate for the chocolate ganache, then add the heated cream (you can heat in the microwave) or place both the chocolate and cream on a double boiler.

13. Once melted, pour and spread on top of the cooled cheesecake. Allow to rest for 4 to 6 hours in the fridge.

14. Before serving, add the cream, powdered sugar, and vanilla in a stand mixer and whip until stiff peaks.

15. Decorate the cheesecake with cream and fruit as you desire.