Ingredients
176 g Oreo biscuits
40 g butter melted
350 g cream cheese
200 g sour cream
1/2 lemon zested
2 1/2 tbsp. custard powder
1 tsp. vanilla essence
50 g caster sugar
100 g dark chocolate
100 g double cream
75 g white chocolate
Instructions
Preheat oven to 175°C/155°C fan/gas 3.5. Crush all but 3 of the Oreos into crumbs and mix with the melted butter. Press 2/3 into the bottom of a lined 20cm spring form cake tin and smooth.
Mix together the cream cheese sour cream lemon zest custard powder vanilla essence and sugar. Spread half over the base sprinkle over remaining biscuit crumbs and top with remaining cream cheese mixture. Smooth the top and bake for about 1 hour then remove and allow to cool on a wire rack for about 2 hours.
Melt the dark chocolate and mix with 70g cream until well combined. Melt the white chocolate and mix with the remaining 30g cream. Spread the dark chocolate all over the cake drizzle the white chocolate over the top and use a toothpick to create patterns. Roughly chop the 3 remaining oreo biscuits and use to decorate around the side.
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