Ingredients:
For Crust:
- Oreo Biscuits 2 Cups
- Sugar 2 Tbsp
- Salt pinch
- Unsalted Butter 70 gm
Filling:
- Cream Cheese 900 gm
- Granulated Sugar 250 gm
- Salt pinch
- Eggs 4
- Sour Cream 2/3 cup
- Heavy whipping cream 2/3 cup
Topping:
- Milk Chocolate 250 gm
- Powdered Sugar 1/3 cup
- Vanilla 1 tsp
Method:
- Prepare the spring form pan so that no water leaks into it and ruin your cake while baking. Wrap the sides of the pan by applying a thick layer of foil around it and make sure that no water can enter your pan. Apply 3 coats of foil around the pan.
- Preheat oven to 350°F.
- Add Oreo Biscuits in the blender until finely ground.
- Then add salt and sugar in it and mix well.
- Now add melted butter and use clean hands to mix it well.
- Then make a thick layer of this mixture on the spring form pan. Make sure layer in even and do not tear the foil.
- Now place the mixture in oven for 10 minutes.
- Let it cool and reduce the oven temperature to 325 F.
- Now for filling cut the cream cheese into chunks and and beat it until smooth, soft and creamy.
- Then add the filling ingredients one by one, beating after every addition.
- Pour the mixture in the spring form pan in which you have prepared the crust of Oreo.
- Take a roasting pan and put the spring form pan in it. Now add hot water to cover half of the spring form pan. Make sure there is no water entering in the spring form pan.
- Let the cake bake for 1 1/2 hour.
- Turn off the oven and open the oven door about 1 inch and let the cake cool down inside the oven for at least an hour more.
- This will help prevent your cake's crust from cracking.
- Now cover the top of the pan with a foil so it is not actually touching the cake and refrigerate it for 4 hours or over night
- For the toping melt the milk chocolate and add sugar and vanilla in it.
- Mix well.
- Now pour the mixture on top of you cake and let it cool.
- Serve!
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