C'est la vie~

FOR THE BASE :

2 packets of Oreo cookies - crushed to bits

60g butter - melted

FOR THE CHEESECAKE FILLING :

175g dark chocolate - melted

2 packets of Philadelphia cream cheese - in room temperature

150g caster sugar

1 tablespoon custard power

3 large eggs - room temperature

3 large egg yolks

150ml sour cream

1/2 teaspoon cocoa, dissolved in 1 table spoon hot water

To make the oreo base, mix the melted butter with crushed oreo. Press the crumbs into the bottom of a springform tin (which should be lined with clingfilm or aluminium foil) and put into the freezer while you make the filling.

Preheat oven to 180'C. Boil a kettle of water. Melt the chocolate and set aside to cool.

Beat the cream cheese, then add the sugar and custard powder, beating again to combine. Beat in 3 eggs, 3 yolks, and sour cream. Add the cocoa, which is dissolved in hot water, and the melted chocolate, and mix to a smooth batter. Sit the springfoil tin in a roasting pan and pour in the cheesecake filling (that's if your oven is big enough. If not, just pour the boiling water onto the baking sheet.) Fill the roasting pan with just-boiled water to halfway up the cake tin. Bake for 45min to 1hr. The top of the cheesecake should be set, but the underneath still wobbly.

When it's done, peel away the foil and let the cheesecake cool. Put in the fridge overnight once it's no longer hot. Serve chilled.