Ingredients
2 x 137g packets Oreo Original biscuits
75g unsalted butter, melted
135g packet Werther’s Original Chewy Toffees
2 tablespoons thickened cream
1 cup pecans, toasted, chopped
75g dark cooking chocolate, melted
FILLING
2 x 250g blocks cream cheese, chopped, at room temperature
¾ cup brown sugar, firmly packed
1 tablespoon vanilla extract
3 eggs
250g tub sour cream
TOPPING
135g packet Werther’s Original Chewy Toffees
¼ cup thickened cream
75g dark cooking chocolate, melted
Method
-
Invert base of a 22cm round springform pan (base measures 21cm). Grease base and side of pan, lining base with baking paper.
-
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base and up the side of prepared pan. Refrigerate for 15 minutes.
-
Stir toffees and cream in a small saucepan over a low heat until melted. Pour over biscuit base. Sprinkle evenly with 2/3 cup of the pecans, reserving remaining for decoration. Return pan to fridge while preparing filling.
-
To make filling, process cream cheese, sugar and vanilla in same, clean food processor until smooth. Add eggs, one at a time, processing until combined. Add sour cream. Process until smooth. Pour into prepared pan. Place pan on an oven tray.
-
Cook in a moderately slow oven (160C) for about 50 minutes, or until filling is just set in the entre. It should have a slight wobble. Turn off oven. Cool cheesecake in oven with door ajar for 30 minutes. Transfer pan to a wire rack and stand for a further 30 minutes. Refrigerate for about 4 hours, or overnight.
-
To make topping, stir toffees and cream in a small saucepan over a low heat until melted. Remove from heat. Stand for about 15 minutes to cool slightly.
-
Transfer cheesecake to a serving plate. Pour over warm topping. Using a teaspoon, drizzle over melted chocolate. Sprinkle with reserved pecans.
