Oreo Cookie Cheesecake with Chocolate Glaze



For Crust:

For Filling:

Chocolate Glaze:


Mix 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl.

Firmly press mixture evenly into bottom and 2,5cm up sides of a 26cm springform pan. Bake at 180 C for 5 minutes; set aside.

In a large bowl, beat cream cheese at medium speed of an electric mixer until smooth. Gradually add 1 1/4 cups sugar, beating well.

Add 1/3 cup whipping cream, flour, and 1 tsp. vanilla; beat well. Add eggs, one at a time, beating after each addition.

Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups crushed cookie pieces; pour in remaining batter.

Bake at 180 C for 45 minutes.

Chocolate Glaze:

Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts; stir in 1 t vanilla.

Pour mixture over cheesecake while still warm.

Refrigerate at least 8 hours before serving. Remove about 1/2 hour to 1 hour before serving, remove ring from springform pan.

Decoratively place M&M's whole around edges of cheesecake. Serve chilled.