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INGREDIENTS:
Chocolate Cheesecake
250g Mascarpone cheese
340g Philadelphia cream cheese
300ml Heavy cream
1 1/4 cup cocoa
1 1/4 icing sugar
200g dark chocolate
2 tbsp coffee granules
Meringue
3 egg whites
180g caster sugar
1tbsp vanilla essence
Cheesecake crust
1 pack Oreo's
1/4 cup butter
METHOD:
1.Melt dark chocolate in microwave, 20 secs at a time. Dissolve coffee granules in 1tbsp boiling water, stir into chocolate set aside to cool.
2.Crush Oreo's in zip lock bag (including white filling) pour into a bowl, add melted butter, mix together and push into the bottom of a 8" springform tin (line 1st with baking paper) Set aside.
3.Mix Philadelphia and mascarpone with electric beaters/stand mixer until combined, sift in cocoa, icing sugar, mix until combined.
4.Whip heavy cream in a separate bowl until firm, not too firm!
5.Add the chocolate to the Philadelphia mix, once combined, fold in the whipped cream with spatula.
6.Pour the mix into the tin and pop in the fridge overnight. (min 6 hours)
7.Make the meringue: Whisk the egg whites in a bowl for 2 mins,add the vanilla then start to add the sugar a tablespoon at a time, mix until combined and the meringue is firm but still soft.
8.Spoon the meringue onto the top of the cheesecake, toast using a hand torch.