1 packet (8 1/2 ounces) (240g). I would suggest Oreo cookies including the filling.
6 tablespoons unsalted butter.
2 packets (eight ounce) (225 g) cream cheese
2/3 cup sugar.
3 eggs.
2 cups semisweet chocolate.
1 cup whipping cream
2 tablespoons unsalted butter go
1 teaspoon vanilla
½ Kahlua
Method:
Preheat the oven to 325° Fahrenheit (160°C)
melt the butter.
Soften the cream cheese.
Melt the chocolate.
Melt the two tablespoon unsalted butter.
In a medium bowl, combine the wafers and butter reserving one tablespoonful of the chocolate crumbs for garnish
press the combined wafers and butter in the bottom and 2 inches up the side of an ungreased 10 inch (25 cm) springform plan.
Refrigerate.
In a large bowl, combine cream cheese and sugar beat until smooth.
Add the eggs one at a time, beating well after each addition egg
add the melted chocolate and beat well.
Pour the resultant mixture into the crust lined pan
bake at 325°F (160°C) for 35 to 65 minutes or until the images are set.
The centre of the cheesecake will be soft.
(Tip) to minimise cracking, place a shallow pan with about ¾inch (2cm) of hot water on the lower oven rack while baking.
Allow the cheesecake to cool in the pan for five minutes, then carefully remove the side of the pan.
Allow the cheesecake to cool completely.
Garnish with the reserved crumbs and refrigerate for at least 2 or 3 hours it would be preferable to chill the cheesecake overnight.
