I wanted this cheesecake to be all about the vanilla and the chocolate, no other flavors would do. I crushed up Oreo cookies that had chocolate filling instead of the traditional white cream; no mixing with butter, prebaking or cooling in the refrigerator. As the vanilla layer baked, the chocolate filling oozed up into the cake layer here and there to create little pockets of chocolate inside the vanilla. When I removed the springform pan, a little side piece broke off and it tasted so good! For the chocolate mousse topping, I increased the amount used from one eight ounce container of Milk Chocolate Indulgence to two and only used the recommended two cups of whipped topping. Oh my, Oh my, Oh my!!! Drooling yet?
When it comes to baking I've always been told that you have to follow all the precise measurements, ingredients and rules. Sometimes being a rule breaker can be a really great experience.
Vanilla Cheesecake with Chocolate Mousse
14 Oreo cookies with chocolate filling
2 (8 oz) packages plain cream cheese, softened
½ cup sugar
2 Tbsp pure vanilla extract
2 (8 oz) containers Philadelphia Brand Milk Chocolate Indulgence Cream Cheese
2 cups whipped topping
10 Hershey kisses
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.
Makes 10 servings.
Note: Usually I bake cheesecakes in a bain marie, but since this cake was getting a topping, I wasn't concerned with the top cracking. However, do wrap aluminum foil around the base of the pan, in case any fluidss find a way to seep out.