Dark Chocolate Oreo Halloween Cheesecake

Name: Dark Chocolate Oreo Halloween Cheesecake
Yield: 12 servings
Ingredients: 16 whole oreo-style cookies 16 for the crust; 8 with centers removed for the topping; 50 g vegan block-style butter melted; 260 g vegan dark chocolate 260 g melted for the filling; 100 g for the decorations; 400 g vegan cream cheese; 240 g coconut whipping cream; 80 g vegan Greek-style yogurt; 120 g vegan chocolate fudge sauce; 80 g black cocoa powder 80 g in the filling; 30 g in the decorations; 1 teaspoon vanilla extract; 100 g vegan dark chocolate 260 g melted for the filling; 100 g for the decorations; 30 g black cocoa powder 80 g in the filling; 30 g in the decorations; 8 whole oreo-style cookies 16 for the crust; 8 with centers removed for the topping

A vegan Halloween cheesecake with a dark chocolate filling, Oreo crust, cookie crumb topping, and chocolate tombstone decorations.

By @addictedtodates

Original recipe source

Dark Chocolate Oreo Halloween Cheesecake

Servings: 12

Ingredients

16 whole oreo-style cookies 16 for the crust; 8 with centers removed for the topping
50 g vegan block-style butter melted
260 g vegan dark chocolate 260 g melted for the filling; 100 g for the decorations
400 g vegan cream cheese
240 g coconut whipping cream
80 g vegan Greek-style yogurt
120 g vegan chocolate fudge sauce
80 g black cocoa powder 80 g in the filling; 30 g in the decorations
1 teaspoon vanilla extract
100 g vegan dark chocolate 260 g melted for the filling; 100 g for the decorations
30 g black cocoa powder 80 g in the filling; 30 g in the decorations
8 whole oreo-style cookies 16 for the crust; 8 with centers removed for the topping

Instructions

Line the base and sides of a 7-inch or 8-inch cake tin with a removable base with parchment paper. Tin is lined.
Make the crust: Add 16 whole oreo-style cookies and the melted vegan block-style butter to a food processor and blend until evenly combined. Press the mixture firmly and evenly into the base of the prepared tin, smoothing the surface. Freeze while you prepare the filling. Crust is compacted and chilling.
Melt 260 g of the vegan dark chocolate over a bain-marie (double boiler), stirring until smooth. Remove from the heat and let it cool for 15–20 minutes. Chocolate is melted and cooled.
Make the filling: Whisk the vegan cream cheese and coconut whipping cream for 2–3 minutes until smooth and fluffy. Add the vegan Greek-style yogurt, vegan chocolate fudge sauce, black cocoa powder, and vanilla extract, then whisk until smooth. Add the cooled melted chocolate and whisk until evenly combined. Filling is smooth and uniform.
Transfer the filling to the prepared tin and smooth the top. Refrigerate for at least 6 hours, preferably overnight, until completely set. Unmold once set. Cheesecake is fully set.
Make the chocolate decorations: Melt the remaining 100 g of vegan dark chocolate over a double boiler until smooth. Whisk in the remaining black cocoa powder, then spoon or pour into a silicone tombstone mold. Refrigerate for about 30 minutes, or until firm. Unmold and set aside. Decorations are firm and removed from the mold.
Crush the remaining 8 whole oreo-style cookies with the centers removed in a zip-top bag using a rolling pin. Scatter the crumbs over the cheesecake, then arrange the chocolate decorations on top. Cheesecake is finished and garnished.