| Prep Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1 cup crushed Oreo Cookies
- 1/2 cup melted butter
- 2 tsp coffee
- 1 cup heavy whipping cream
- 16 oz mascarpone cheese
- 1 tsp Vanilla Extract
- 1/4 cup chocolate Bayleys
- 1 cup powdered sugar
- 1 tbsp granulated gelatin
- 4 tbsp water
Ingredients
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Instructions
- To make the oreo cookie crust use a food processor and pulse cookies until fine crumbs form. Add melted butter and coffee and mix until combined. Line a springform pan with parchment paper. Fill the mixture in the baking pan. Press into bottom in one layer. Freeze it.
- Use a large mixing bowl and add mascarpone cheese and sugar. Mix it on the lowest setting of an electric mixer until it is smooth. This should take about 4 minutes.
- Add cold heavy cream and mix it until it is thickened. Then melt gelatin powder with warm water. Microwave it for about 8 seconds maximum and mix with about a quarter cup of cheesecake batter. Then mix in quickly with the rest of the batter.
- Add some flavoring like vanilla. Mix to combine.
- Slowly pour the cheesecake batter on the cooled oreo cookie crust and spread it with a spatula to cover the whole surface.
- Refrigerate the cheesecake until ready to serve. Sprinkle a little cocoa over the top of the cheesecake, just before serving..