Chocolate Explosion (Boston Pizza Copycat

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 300 g Chocolate
  • 1/3 cup (icing sugar, powdered
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 Almonds, toasted

• Snacks

  • 7 Oreo
  • 1 (300g package Oreos

• Dairy

  • 3 tbsp Butter
  • 2 (8oz packages Cream cheese
  • 3 cups Heavy whipping cream

• Desserts

  • 2 packages Gelatin, Unflavored
  • 1 Toffee bits

• Liquids

  • 1/2 cup Water

Found on thereciperebel.com

Description

Ingredients

• 2 (8oz) packages cream cheese (I used light)
• ½ cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 3 tablespoons butter, melted
• 1 (300g) package Oreos (about 22 cookies)
• 3 cups heavy whipping cream
• 300g finely chopped chocolate (just over 10 oz)
• 2 packages unflavored gelatin
• ½ cup cold water
• ⅓ cup powdered icing sugar
• 6 Oreos, crushed
• slivered, toasted almonds
• toffee bits
• crushed Oreos

Directions

• Preheat the oven to 350 degrees F and line an 8x8 pan with tin foil or parchment paper.
• Beat the cream cheese until smooth. Add in sugar, vanilla and eggs and beat until smooth.
• Spread into prepared pan and bake for 23-25 minutes, until top is just set (may still have a slight jiggle to it, but will look dry on top). Remove from the oven and let cool to room temperature before covering and refrigerating until cold.
• In a food processor, combine butter and 300g Oreo cookies and process until smooth.
• Press firmly into the bottom and 1 up the sides of a 9 Springform pan (or another 9 pan -- a pie plate would work!). Set aside (refrigerate if overnight).
• In a large bowl, melt together cream and chocolate in a microwave (start with 1 minute on high, then do 30 second intervals until melted, stirring each time). Place in the refrigerator until completely chilled (the cream wont whip unless it is very cold! Be patient).
• In a small bowl, sprinkle gelatin over cold water and let sit 1 minute. Microwave on high for 15-20 seconds and whisk until gelatin dissolves. Set aside to cool to room temperature.
• Whip cream until soft peaks form, add in the sugar and gelatin gradually, whipping until stiff peaks form.
• Fold in crushed Oreos and chopped cheesecake and spread into crust. Garnish with almonds, toffee bits, and Oreos as desired. Refrigerate at least 5-6 hours or overnight, until chilled and totally set.