Vanilla Cheesecake With Chocolate Mousse Topping

READY IN: 4hrs 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 14
    oreo chocolate cream-filled chocolate sandwich cookies
  • 2
    (8 ounce) packages cream cheese, softened
  • 12
    cup sugar
  • 2
  • 2
    (8 ounce) containers Philadelphia Milk Chocolate Indulgence Cream Cheese Spread
  • 2
    cups whipped topping
  • 10
    chocolate, kisses
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DIRECTIONS

  • Preheat oven to 325F; spray a 9 inch springform pan with nonstick baking spray. Line the bottom with a circle of parchment paper and spray the paper with the nonstick baking spray. Put 12 of the Oreo cookies into a resealable plastic bag, crush them and spread them out over the parchment paper.
  • In a medium bowl, beat the plain cream cheese, sugar, vanilla extract and eggs until smooth; about 5 minutes on high speed. Spread mixture evenly over the cookies and bake for 35-40 minutes; cool cake on counter for a half hour, then for two hours in the refrigerator.
  • While cake is cooling, set milk chocolate cream cheese containers on the counter to soften. Once cake is cooled, remove from refrigerator. In a medium bowl, beat cream cheese until smooth, about 1 minute on high. Fold in the whipped topping until well incorporated and a uniform chocolate coloring. Spread over the cake in pan; place back in refrigerator for one hour to set. When ready to serve, use a sharp knife to help release cake sides from pan before opening springform. Place unwrapped kisses evenly around cake; place remaining two Oreo cookies in center.
  • Note: Prep Time here says 4 hours, but that includes the waiting time while the cake is cooling and the topping setting in the refrigerator.
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