Tim Tam No Bake Cheesecake

• Baking & Spices

  • 1 1/2 cups Confectioners' sugar
  • 2 1/2 cups Semi-sweet chocolate chips
  • 1 tbsp Vanilla extract

• Dairy

  • 3 8-ounce packages Cream cheese
  • 1/2 cup Heavy cream
  • 1/2 cup Sour cream

• Other

  • 20 Tim tams (2 packages

Found on bunsenburnerbakery.com

Description

Ingredients

• 20 Tim Tams (2 packages)
• 2.5 cups semi-sweet chocolate chips
• 3 8-ounce packages cream cheese, room temperature
• 1 tablespoon vanilla extract
• 1.5 cups confectioners sugar
• 1/2 cup sour cream
• 1/2 cup heavy cream

Directions

• Line a 9″ springform pan with a wax paper, allowing wax paper to hang over the edges of the pan.  Line the Tim Tams vertically along the inside edge of the springform pan, packing together tightly to create an outside “wall”. Melt the chocolate in a microwaveable bowl for 60 seconds at 50% power.  Stir, then repeat until chocolate is fully melted.  Reserve 1/3 cup of the melted chocolate, then spread the rest in the bottom of the springform pan, smoothing with a spatula.  Transfer the springform pan to the refrigerator for 20 minutes, or until the melted chocolate solidifies. While the chocolate is cooling, combine the cream cheese, vanilla extract, and powdered sugar in a large bow.  Beat together by hand or with a mixer until smooth and well combined.  Add in the sour cream and heavy cream and continue to mix until the filling is thick and creamy. Reserve 2/3 cup of cheesecake filling and pour the rest into the springform pan, spreading on top of the chocolate layer.  Combine the remaining filling with the rest of the melted chocolate.  Drop the chocolate cheesecake filling onto the vanilla layer by the tablespoon.  Run a knife through the top of the cheesecake to swirl. Transfer the springform pan to the refrigerator and chill for several hours or overnight, until the cheesecake is fully set. Unmold the springform pan and top with freshly whipped cream (if desired).