Recipe by Tenina
270g chocolate sandwich biscuits (Oreos)
125g block Lindt milk chocolate
60g caster sugar
2 tsp vanilla bean paste
750g cream cheese
160g sour cream
2 tbsp Dutch process cocoa mixed with a little warm water
1 family pack Violet Crumble mini pieces
Place biscuits and 40g butter into TM bowl and mill for 10 seconds on speed 7.
Press into large spring form pan and bake in 160°C oven for 10 minutes. Set aside.
In clean TM bowl chop chocolate with remaining 15g butter for 5 seconds on speed 4. Melt for 4 minutes at 37°C on speed soft.
Add sugar, essence and cream cheese and beat for 30 seconds on speed 8.
Add remaining ingredients and blend for 1 minute on speed 9.
Wrap a double layer of foil around the outside of the springform pan.
Pour cheesecake mix into spring form pan and place in a water bath in 160°C oven.
Cook for 1 hour or until set in centre.
Layer honeycomb pieces on top of cheesecake, drizzle with a little additional chocolate melted with 1 tbsp copha or butter for 2-3 minutes at 37°C on speed soft. Allow the chocolate to ‘glue’ the honeycomb to the top of the cake.
Recipe contributed by Tenina for Carol’s birthday