Method

Line a 20×20 cm square cake tin with greaseproof paper, leaving enough on two sides to enable you to lift the cheesecake out once set.

Pulse the whole Oreo biscuits in a blender until the mixture resembles a fine crumb. Add the melted butter and mix through. Press the crumb into the prepared pan as evenly as possible to form the base. Freeze until the filling is ready.

Melt the chocolate in the microwave or over a bain Marie.

Using a hand blender or stand mixer, beat the cream cheese, sugar, vanilla and cocoa powder until fully combined. Add the melted chocolate and mix until completely smooth (the chocolate has bits of hazelnut in it, which will give the cheesecake texture). Whip the cream with an electric mixer to stiff peaks. Fold in the cream and mix until completely combined.

Pour the filling over the crust and spread out evenly. Cover and refrigerate for 4 hours or overnight.

Tip: To portion the cheesecake neatly, have a bowl of boiling water handy, as well as a clean cloth and a non-serrated knife.

Carefully lift the cheesecake out of the pan using the overhanging greaseproof paper. Using a ruler, mark where you are going to cut the cheesecake – 5×5 cm squares are about a serving size.

Before cutting, dip the knife in the boiling water, dry it and then cut once. Clean the knife on the cloth, then reheat in the hot water before cutting again. This will ensure neat slices and that the cheesecake stays intact and doesn’t drag when cut.

To Serve

Melt the Beyers Nutty Crunch Chocolate and drizzle over the cut squares. Dust with edible gold glitter and serve immediately.