PHILADELPHIA CREAM CHEESE CHOCOLATE CHIP CHEESECAKE RECIPES

Steps:

• Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
• Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

Steps:

• Put the Hobnobs in a bowl and crush with the end of a rolling pin until the Hobnobs are like breadcrumbs.
• Melt the butter in a heatproof bowl for 30 seconds. Add the crushed hobnobs to the butter and mix well.
• Add the biscuit mix into a big glass dish or 3 small tins and leave in the fridge for 30-40 mins.
• Whisk the philadelphia and icing sugar together in a mixing bowl.
• In a separate mixing bowl use an electric whisk to whisk the double cream till it peaks.
• Melt 160g of the chocolate orange by putting it into a heatproof bowl and then into the microwave for 30 seconds.
• Stir the melted chocolate into the whipped cream and then add this to philadelphia and Icing and whisk.
• With rest of the chocolate orange grate on top of the mixture or place the segments in the middle.