Layered dark and white chocolate cheesecake
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
½ cup sugar
½ tsp. vanilla
100g Semi-Sweet Chocolate, melted( I used dark chocolate)
1 OREO Pie Crust (6 oz.) (I made my own crust with about 160g digestive biscuits mixed with 80 grams melted butter)
Fresh strawberries and blueberries for garnishing
1. Preheat oven to 180C
2. Press the crushed cookies firmly onto a pan or cupcake liners (depending on whether you are making cupcakes or whole cake)
3. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
4. Divide batter into half; mix with melted dark chocolate for half and white chocolate for the other half. Pour the dark chocolate batter into pan or cupcake liners with the crust; Bake for about 10 min or till set, let it cool and pour the white chocolate batter on top and return to the oven and bake till set (about 15 mins).
5. Cool them down. Refrigerate 3 hours. Top with berries just before serving.