Caramel & Chocolate Cheesecake with Chocolate Mousse Topping

Take two packets of oreo biscuits, remove the whites and place in a food processor till crumbs form.

Add 30ml melted butter into the food processor while mixing, so that the oreos and butter are well mixed.

Take a spring form cake pan and cover the bottom with baking paper. Spray and cook the rest of the cake tin. After you have placed the baking paper on the base, press the oreos down so that it forms the base of the cake pan. Place in the fridge to set.

Using an electric mixer add the 225g cream cheese and add one tin of caramel.

Mix well.

Spread over the oreos and place in the fridge.

Take 200g of normal chocolate and melt in the microwave for 2min mixing every 30sec till melted. Using an electric mixer mix the cream cheese and melted chocolate.

Spread over the caramel cheesecake and place back in the fridge.

I used two packets of Gregg’s chocolate mousse ready mix with 500ml fresh milk.

Mix well and spread over the chocolate cheesecake mixture.

Place back into the fridge and leave overnight to set.

After it has been set, remove the spring form(the sides) slowly and serve!

Enjoy with a cup of tea and as a dessert.

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