Cherry ripe cheesecake

This dessert is pretty naughty but OH, SO GOOD!!  I was wrapped to see Cherry Ripe bars sold at ALDI (usually near the checkouts) which means that I can share this recipe with you. It is better if you leave it to set overnight so please be patient... you can do it!

Enjoy,
Amanda

CHERRY RIPE CHEESECAKE

• Spray oil
• 250g Oreo biscuits
• 75g butter, melted
• 500ml thickened cream
• 250g cream cheese, softened
• 1 cup icing sugar
• 4 cherry ripe bars, grated

Spray the inside of a 22cm springform tin with oil.  Line the base & sides with baking paper as shown in picture below.

Place half the biscuits in a large zip lock bag & roll with a rolling pin until crushed to a fine crumb consistency. Repeat with remaining biscuits.  This step can be done in a food processor to save time. 

In a large bowl, combine crushed biscuits & melted butter.  Mix well.  Pour into base of the cake tin & press down until very firm. 

Rinse out the bowl used in step 3.  Add cream & beat with an electric mixer until soft peaks form. 

In a separate bowl, add cream cheese & icing sugar & beat until smooth. 

Fold together whipped cream  & cream cheese mixture. Stir in 3 grated cherry ripe bars.  

Pour over biscuit base & refrigerate to set.  Overnight is best (minimum time is 5 hrs).

Prior to serving, top with remaining cherry ripe bar. 

It gets the thumbs up from my kids