*Ingredients
- for Oreo cortex:
°14.3 oz. Crushed Oreo Biscuits
° 4 oz. Dissolved unsalted butter - Chocolate cheesecake:
°2 pounds soft cream cheese
° 1 and 1/4 cup sugar
°2 tbsp cocoa powder
° 8 oz. Semi-sweet, melted chocolate
°2 teaspoons of vanilla
° 3 Slightly beaten eggs with fork - Coconut & Walnut:
° 1/3 cup unsalted butter
°1 cup evaporated milk
°3 Egg yolks
° 1 t vanilla
° 3/4 c light brown sugar
° 4 oz. Sweetened grated coconut
° 3/4 cups of chopped roasted pecans - Ganash for swirls:
° 4 oz. Chocolate Bars
°1 teaspoon coconut oil
°1 tbsp cocoa powder
° 2/3 cup heavy cream
°1 tbsp maple syrup
*Instructions
- Oreo crust:
- Place the bottom of the 9-inch springform pan with butter paper, line the pan with hard-wearing aluminum paper, and set aside.
- Preheat the oven to 325F.
- Whisk the Oreo crumbs with melted butter, then press the mix into the bottom and 1 inch to the top sides of the pulsating pan. Put it in the freezer until hardened.
- Melt the chocolate and set aside.
- Whisk in soft cheese, sugar and vanilla. Mixing cocoa with melt chocolate.
- Adding eggs and whisk to combined.
- Spread the mixture over the shell and smooth the surface. Placing in preheated oven, then place saucepan filled with water under pan.
- Bake for 1 hour 15 minutes or until center is set. Turn off the oven and open the door for an additional hour, then place the cake on the counter to cool to room temperature, then leave in the fridge for 4 hours.
- When cool, remove the ring from the spring frying pan and transfer the cake to the serving dish.
Coconut and nut: - In a saucepan, mix the evaporated milk, butter, light brown sugar and egg yolk together. Cook, stirring frequently, for about 10 minutes until thick (it should be like pudding).
- Remove from the heat and stir in the vanilla.
Enjoy !
