No Bake Brownie Batter Cheesecake - December 2017

Ingredients-

CRUST-

• 2 ½ cups Oreo Cookie Crumbs
• 6 tbsp butter melted

FILLING-

• 3 (8) ox pkgs cream cheese, softened
• 1/2 cup granulated sugar
• 3 tbsp heavy whipping cream
• 2 tsp vanilla extract
• 3 cups dry brownie mix

GLAZE-

• 3 tbsp dry brownie mix
• 3 tbsp vegetable oil
• 4 tbsp heavy whipping cream

TOPPING-

• 1 cup heavy whipping cream
• 1/2 cup powder
  

Preparation -

For the crust:

• Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
• In a medium bowl combine the Oreo crumbs and melted butter and stir until there are no dry crumbs left.
• Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of your springform pan to create a thick crust

For the filling:

• Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
• Slowly add the sugar into the cream cheese while beating the mixture. Next, add the heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy, scraping down the bowl as needed.
• Slowly add the dry brownie mix, beating on medium speed until the dry mix is completely blended into the cream cheese.
• Pour the filling into the prepared crust and spread evenly. Cover and refrigerate for 4 hours until the filling is firm. -

For the glaze:

• In a small bowl, combine dry brownie mix, vegetable oil and heavy whipping cream or milk. Whisk until the mixture is smooth. For a thinner mixture, you can add additional heavy whipping cream. Drizzle over the cheesecake. -

For the topping:
Pour the heavy whipping cream and powdered sugar into a medium bowl and using an electric mixer, beat until the cream stiff peaks form.
Remove the springform pan edge and use a large star tip to pipe the whipped cream on the outside edges of the cheesecake.

Tried and true by the Platinum Crew. Enjoy!
-Bianca