Cookies and cream cheesecake

Submitted by Alanna

Cookies and cream cheesecake

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Serving: 8
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes


  • *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


  • * 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.
  • * 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.
  • * 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.

1 thought on “Cookies and cream cheesecake”

  1. 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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