Ingredients

• Base
• 200g plain chocolate biscuits
• 50g butter, melted
• Cheesecake
• 2 x 250g packet cream cheese, softened
• 155g (3/4 cup) caster sugar
• 2 tsp vanilla extract
• 130g (1/2 cup) sour cream
• 250g Oreos, coarsely chopped
• 2 tbs hot water
• 2 tsp gelatine powder
• Chocolate Ganache
• 100g dark cooking chocolate, chopped
• 60ml (1/4 cup) thickened cream
• Italian Meringue
• 315g (1 1/2 cups) caster sugar
• 60ml (1/4 cup) water
• 4 egg whites, room temperature
• pinch of cream of tartar
• To Decorate
• 50g dark chocolate, finely chopped
• 2 tbs thickened cream
• mini Oreos

Instructions

1. Line a 6.5cm deep, 9 x 21cm loaf pan with baking paper, allowing the sides to overhang.
2. Base: Crush biscuits in a food processor, then add the butter and process until combined. Line the base of the pan with the mixture and refrigerate while you prepare the cheesecake filling.
3. Cheesecake: Using electric beaters or a food processor, beat the cream cheese and sugar until smooth. Add the yoghurt and mix to combine. Add the oreos and beat to combine. Place water in a heatproof bowl and sprinkle with the gelatine. Place the bowl in a larger bowl half-filled with boiling water and stir until gelatine dissolves. Add the gelatine to the cream cheese mixture and combine thoroughly. Pour onto base, smooth the surface and allow to set for 8 hours or overnight.
4. Chocolate Ganache: Put the chocolate and cream in a microwave safe bowl and cook, stirring every 30 seconds until melted and smooth. Set aside to cool slightly then spread over the cheesecake and place back in the fridge while you prepare the Italian Meringue.
5. Italian Meringue: Beat the egg whites and cream of tartar together until soft peaks form. Meanwhile, place the sugar and water in a small saucepan over high heat, swirling the pan gently from time to time so the sugar melts evenly. Cook without stirring until a candy thermometer reaches 120C. If you haven’t got a thermometer, keep a bowl of chilled water nearby and test to see if it’s ready by dropping a tsp into the water, if it goes hard, it’s ready. With the mixer running, pour the sugar syrup into the egg whites slowly (try to keep it off the sides of the bowl as it will go hard – if you get any on the side of the bowl, leave it there, don’t try to mix it in) and then beat until smooth and glossy and cool to the touch – about 5 minutes. Spread the meringue over the top and sides of the cheesecake and use a cook’s blow torch to caramelise the meringue.
6. To Decorate: Melt the chocolate and cream together in the microwave and drizzle over the meringue. Top with the mini Oreos.