Cherry Cheesecake with Oreo Crust

By srumbel

Author: Nicky from Kitchen Sanctuary

Ingredients

• Oreo Base:
• 30 Oreo cookies, broken into rough pieces
• 7 tbsp unsalted butter, melted
• Filling:
• 2 x 8oz packs full-fat cream cheese
• 1 cup confectioner’s sugar (powdered sugar)
• 1 tsp vanilla
• 3/4 cup heavy cream
• 12 Oreo cookies, roughly broken up
• Cherry topping:
• 3 cups of whole, pitted cherries. These can be frozen, fresh or canned cherries that have been drained (discard the liquid as it’s too weak to add a good flavour to the cheesecake) – or even a mixture. I used half canned cherries and half fresh.
• 1/2 cup golden caster sugar (brown sugar)
• 2 tbsp fresh lemon juice
• 1 tbsp kirsch or cherry brandy (optional)
• 1/2 tsp vanilla extract
• 2 tbsp cornstarch mixed with 3 tbsp water

Preparation

Step 1

First make the base. Place the Oreos in a food processer and pulse until you have coarse crumbs. Stir in the melted butter and then transfer to a 9-inch baking tin with removable base. Use a measuring cup to firmly and evenly squash the crumbs into the base and up the sides of the tin. Use a teaspoon to level the top of the sides. Place in the fridge to chill whilst you make the filling.
Place the cream cheese, confectioner’s sugar and vanilla extract in a large mixing bowl and whisk until smooth.
In a separate bowl, whisk the cream to soft peaks. Fold the cream cheese mix into the whipped cream and then carefully fold in the Oreos. Spoon this mixture into the biscuit base and smooth with the back of a spoon. Place in the fridge to chill for an hour whilst you make and cool the cherry topping.
Place the cherries in a pan with the sugar, lemon juice, kirsch/cherry brandy and vanilla extract. Heat on low with the lid on for 3-5 minutes until the sugar has dissolved and the liquid is bubbling lightly. Pour in the cornstarch mixture whilst stirring. The sauce should thicken quite quickly. Turn off the heat and leave to cool (you can pour onto a plate to cool faster).
Once the cherries are cool, pour them over the cream cheese topping and place back in the fridge until completely chilled – about an hour. Then serve!