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Chocolate cheesecake, cookies and cream
Success and happiness guaranteed!
Ingredients
- 1 425G Chocolats Favoris Original Milk Fondue
- 2 packages cream cheese, 250 g each, softened
- 125 ml (1/2 cup) powdered sugar
- 30 ml (2 tbsp.) cocoa powder
- 500 ml (2 cups) frozen whipped topping (Cool Whip type), unfrozen
- 8 Oreo-type chocolate sandwich cookies, chopped
- For the crust :
- 375 ml (1 1/2 cups) chocolate cookie crumbs (Oreo-type)
- 60 ml (1/4 cup) melted butter
- For decoration :
- 375 ml (1 1/2 cups) frozen whipped topping (Cool Whip type), thawed
- 5 chocolate sandwich cookies (Oreo-type)
The BEST chocolate fondue ever! Made of sustainable and fair-trade cocoa.
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Instructions
- Heat Classic Milk Fondue according to package directions.
- Spray a 20 cm (8") diameter springform pan with cooking spray, then line the bottom of the pan with parchment paper. Place a rhodoid ribbon around the side of the pan.
- Mix crust ingredients in a bowl. Pour the mixture into the mould and press firmly to even out the surface. Place in the freezer for 15 minutes.
- In another bowl, whisk cream cheese with sugar and cocoa until smooth. Pour the fondue into the bowl and whisk until smooth.
- Gradually fold in the whipped topping with a spatula until smooth.
- Add the chopped sandwich cookies to the mixture and stir gently with the spatula.
- Transfer the mixture to the mold and smooth the surface. Refrigerate for 3 to 4 hours.
- Carefully unmold the cake onto a serving platter.
- Fill a pastry bag fitted with a fluted tip with whipped topping. Pipe rosettes of whipped topping onto the cake, then decorate with sandwich cookies.
