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Layered Black and White Cheesecake made with OREO Base Cake

Layered Black and White Cheesecake made with OREO Base Cake

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INGREDIENTS

64 servings or 4 cheesecakes, 16 servings each

  • 12 lb. Cheesecake Batter, divided
  • 2-1/4 lb. OREO Base Cake
  • 14 oz. butter, melted
  • 9-1/2 fl oz heavy cream
  • 17 oz. bittersweet baking chocolate, chopped

Nutrition per serving

  • Calories

    620

  • Total fat

    48 g

  • Saturated fat

    27 g

  • Trans fat

    1.5 g

  • Cholesterol

    195 mg

  • Sodium

    520 mg

  • Carbohydrate

    37 g

  • Dietary fiber

    2 g

  • Sugars

    24 g

  • Protein

    10 g

  • Vitamin A

    30 %DV

  • Vitamin C

    0 %DV

  • Calcium

    6 %DV

  • Iron

    15 %DV

DIRECTIONS

Prepare a cheesecake batter of your choice.

Mix base cake and butter; press onto bottoms of 4 (9-inch) springform pans, adding 13 oz. base mixture to each pan.

Bake in 325ºF standard oven 8 min. Cool. Meanwhile, bring cream to boil in saucepan. Pour over bittersweet chocolate in bowl; stir until chocolate is completely melted. Cool.

Combine 8 lb. cheesecake batter and ganache. Pour 1 lb. 3 oz. of the chocolate batter over each crust; freeze 10 min. or until top of layer is firm to the touch. Cover with 1 lb. of the remaining (plain) cheesecake batter; freeze 10 min. or until top of layer is firm to the touch. Top with another 1 lb. 3 oz. chocolate batter. Place in water bath, using separate water-filled pan for each cheesecake.

Bake 1 hour 40 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.

Tips

TIP

  • For the cheesecake batter for this recipe, use the NY Style Cheesecake recipe on our website.

Special Extra

  • Garnish each serving with an OREO Cookie half.

Special Extra

  • If desired, mix 8 oz. of small OREO Pieces into the chocolate batter before dividing the chocolate batter among the pans.