A decadent chocolate and caramel cheesecake with an Oreo Crust. This cheesecake requires no water bath, and has loads of toppings to cover any cracks for a fuss-free easy cheesecake making experience.Recipe from Basil & Bubbly ( basilandbubbly.com )
20Mini Snickerseach one cut into 8 pieces (yes they will be tiny! Freezing first makes it super easy though! )
1cuppacked Brown Sugar
1/2cupHalf and Half
extra Mini Snickers for decoratingOptional
1/4cupSalted Peanuts for decoratingOptional
Preheat oven to 350 degrees Fahrenheit.
In a food processor, process the Oreos ( filling and all ) until they are completely crushed.
Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
Press into a greased, 9” Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
Bake for 8 minutes.
In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
Mix in the three eggs until just combined.
Fold in the chopped up Mini Snickers.
Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.
Crushing Oreos: You can do this by hand in a plastic bag and with a lot of aggression, but your crumbs won't be as fine and therefor your crust will not be as solid.