Oreo Brownie Cheesecake
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Ingredients for Brownie:
1 package of Betty Crocker Cookies & Cream Brownie cup mix
1 package of Hershey’s Triple Chocolate Fudge Mix
***you can use any brownie mix you’d like, I made enough for an 11 inch pan (given that I also scoop out the inside)!
Ingredients for Oreo Cheesecake Filling:
1 cup heavy whipping cream, chilled
8 oz cream cheese (full fat), softened
1/2 cup granulated sugar
3/4 cup Oreo cookie crumbs
Directions:
Prepare brownie as instructed on package, or per your own recipe.
Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. You can also cut out the inside of the brownie to make a ‘crust.’
Cool in pans for 10 mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
For the filling:
Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
In a separate bowl, beat cream cheese and sugar until smooth. Add Oreo cookie crumbs and beat until incorporated.
Add whipped cream into cream cheese mixture and beat until combined.
Fill the brownie with the filling and refrigerate until set (approx. 1-2 hours).
Sprinkle with additional Oreo cookie crumbs if desired.
Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.
