Oreo Crust, for 8" cake:
150g Oreos, finely crushed
45g shortening or butter, melted
Combine Oreos and butter, and press into base of prepared pan.
Optional: Bake at 170 degC for 8 minutes.
Allow crust to set in the fridge or freezer while you prepare the filling.
(I made a really small portion so my cake turned out really short. For an average height cheesecake, use a 3 or 4-egg recipe.)
400g cream cheese
1/2 tsp vanilla extract
1 - Beat cream cheese, sugar and vanilla extract till smooth.
2 - Add eggs one at a time and mix well till smooth and creamy.
3 - Pour on top of Oreo crust and spread mixture evenly.
4 - Bake in a water bath at 150 degC for about 30 min till the centre is almost set.
5 - Allow cake to cool in the oven with the door ajar for about half hour. When completely cool, cover with tin foil and chill for at least 4 hours.
6 - When cheesecake is set, carefully unmould by using the tin foil to lift the cake out of the pan.
7 - To decorate, place stencil (or just a cooling rack) above the cake and dust generously with cocoa powder.