16ounces(2 8-ounce) blocks cream cheeseroom temperature
¾cupheavy whipping cream
¾cupwhite granulated sugar
In a small bowl, melt the butter and combine it with the crushed Oreo’s to create a slightly wet, sandy mixture. Press the Oreo crumble into an 8-inch springform pan, line the edge with kit kat bars, and set it aside.
In a large mixing bowl, whip the cream cheese until it is soft and smooth.
Add in the heavy cream, sugar, cocoa powder, and vanilla to the cream cheese and whisk the ingredients together until smooth and homogenous.
Pour the cream cheese mixture into the springform pan and place it in the freezer to set for 2-3 hours, or until the center of the cheesecake is firm.
Serve and enjoy!
To Store: Store your cheesecake in the fridge for up to 3 days.
To Freeze: Wrap your cheesecake well and store it in the freezer for up to one month. allow the cheesecake to defrost in the fridge before serving.
You can crush your Oreos using a food process or in a Ziploc bag with a rolling pin.
You can either keep the Kit Kat bars at their original size or cut them to reach the top of the springform pan. It depends on how much space you have in your freezer.
Make sure your cream cheese is completely softened to room temperature before making the filling.
Do a lot of scraping with a spatula to make sure that everything is well incorporated and that you don’t end up with big lumps of cream cheese or cocoa powder in your mixture. Although a stand mixer is a great way to beat together the ingredients, sometimes it leaves little pockets that aren’t reached by the beater.
Be sure to give your cheesecake time to fully set.