No Bake Oreo Easter Egg Cheesecake
½ cup unsalted butter, melted
500g cream cheese
½ cup granulated sugar
1 tsp vanilla extract
1 ½ cups thickened/whipping cream
¼ cup water
2 tbsp gelatin powder
150g Oreos, chopped
200g dark chocolate
¼ cup thickened/whipping cream
10 Oreo Easter eggs
5 white chocolate eggs
5 milk chocolate eggs
To make the base add the Oreos to a food processor and process until you reach a fine crumb. Add the melted butter and pulse to coat the crumbs in the butter.
Add the wet crumbs to a 9 springform pan and use the back of a tablespoon to press firmly into the bottom of the pan. Chill in the fridge for 20 minutes.
Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
Add the powdered gelatin and water into a small mixing bowl and mix until well combined. Microwave for 20 seconds.
Add the cream cheese, sugar, vanilla extract and cream to a large mixing owl and use an electric mixer to mix until smooth Add the melted gelatin and mix until well combined.
Add the chopped Oreos and use a spatula to fold through.
Pour the mixture into the springform pan and use a small offset spatula to spread evenly. Chill in the fridge for 2 hours.
To finish the cheesecake drizzle the top and sides with ganache, then top with Easter eggs and chopped Oreos.