For the crust 20 vanilla creme-filled chocolate sandwich cookies 1/4 c. of unsalted butter
For the cake 3 pkg. (8 oz. ea.) PHILADELPHIA Cream Cheese, room temperature 1 tsp. vanilla 3/4 c. of sugar 2 eggs 1 egg yolk 40 drops of yellow food coloring 6 drops of red food coloring cooking spray
For the frosting 1 c. BAKER'S Dark Semi-Sweet Dipping Chocolate 1/2 of 8 oz. container COOL WHIP Whipped Topping 1/4 c. white chocolate chips
Equipment needed 10 2-1/2 in. molds, Blender, Beater, Big bowl, Several small bowls, Paper for baking, Pastry bag (small tip) or a small plastic bag with one of the tips cut, Cooking/baking sheet size 10 x 14 in. approximately, Toothpicks
What to do:
For the crust 1. Put the chocolate cookies in the blender (filling removed) and crush them until they're completely crushed. 2. Melt the butter in the microwave for 15 seconds, mix it with the pulverized cookies. 3. Prepare 10 (2-1/2 inch) round molds by spraying with cooking spray and putting a strip of parchment paper in the inside of every mold. 4. Pour 1 1/2 tablespoons of the cookies mixture in each mold, use a spoon to press cookie mixture firmly down to create a crust. Cover with foil and put it in the refrigerator while you make the cake. For the cake 5. Preheat the oven to 300°F. Beat the cream cheese with the vanilla until it is very creamy, add the sugar and keep beating. Add the eggs and the single egg yolk and beat until everything is well mixed. 6. Separate the mixture in two equal parts. Add the coloring in one of the mixtures and mix until you achieve a vibrant orange color. 7. Remove the molds from the refrigerator and carefully pour the mixture on each of the molds, first the orange and then the white one. 8. Bake the cakes for 35 minutes, when the time's up, turn off the oven but leave the cakes in it with the oven's door semi-open for 15 more minutes. 9. Bring them out and let them cool for roughly 10 minutes or until they've cooled off. 10. Cover them and put the cooking sheet in the refrigerator for 2 hours or overnight. For the frosting 11. Place the chocolate and the whipped topping in a medium sized bowl, heat in the microwave for 1 minute, take it out and stir the mix, if needed put in the microwave again in 10 second intervals until attaining a creamy mix. 12 Remove cakes from molds and discard parchment paper. Spread the chocolate on top of the cakes. 13. Melt the white chocolate in the microwave for 25 seconds, stir until creamy. Put the white chocolate in the pastry bag and draw circles over the cakes. With a toothpick, trace straight lines from the middle of the circles to the outside of them.
* Tips: When applying the white chocolate to the cheesecakes, do one cake at a time, otherwise the chocolate circles harden and you won't be able to make the lines with the toothpick.
