Cookies and cream cheesecake

Cookies and cream cheesecake


February 11, 2015

  • Prep: 10 mins
  • Cook: 2 hrs
  • Yields: 8-10


*250g packet Arnott's Choc Ripple biscuits, halved

* 125g butter, melted

* 2 x 250g packets chocolate cream cheese, softened

* 2/3 cup caster sugar

* 3 eggs

* 150g cream-filled chocolate biscuits, roughly chopped


1* Set sc to high. Wrap to outside sides and base of a 20cm springform pan in foil. Process biscuits until mixture resembles fine breadcrumbs. Add butter and mix well. Press mixture over base of pan. Refrigerate.

2* Meanwhile, make filling: Beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. Fold in roughly chopped oreos and pour over biscuit base.

3* Place pan into sc, with a jar lid underneath to raise it off the base of sc. Pour 1 inch of boiling into sc. Cook with lid on with tea towel underneath, for 2hrs. Once cooked, cool completely in fridge.

Submitted by Alanna


1 Review

Hazel Fish

November 30, 2017

I cannot find chocolate cream cheese. Is there a way of using normal cream cheese but adding something else? Any suggestions, please, because this recipe looks gorgeous.

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