Cooking Steps

1. 

   Step1:1. The Oreo biscuits are packed in a fresh-keeping bag and crushed with a rolling pin (no need to remove the cream). Press the biscuit powder into a large bowl. Heat and melt into liquid butter. Grasp well by hand. 2. Spread the mixed Oreo biscuit dough in the cake mold (apply a layer of softened butter around the mold in advance to prevent sticking). Flatten it with a spoon. Then cool it in the refrigerator until it is hard to use.

2. 

   Step2:3. Make the cheesecake batter next. After the cream cheese is softened at room temperature or heated in water, add in the sugar and beat with the egg beater until smooth and granulated. 4. Add eggs one by one in the whipped cream cheese. Beat with the beater until smooth. First add the first egg and beat until smooth, then add the second egg. (if the egg is taken from the refrigerator, it needs to be reheated) cut 5g or 50g of dark chocolate into small pieces and put them into the bowl. Pour 25g of milk. Heat the bowl in water and stir until the dark chocolate is completely dissolved (or microwave for a while. Remove and stir until the dark chocolate dissolves). 6. Pour the melted dark chocolate into the cheese paste in step 5. 7. Beat well with the eggbeater. The cheesecake paste is ready. 8. Pour the cheesecake paste into the cake mould with the bottom of the Oreo. 9. Put the cake mold into the baking tray. Pour hot water into the baking tray. The height should be 1 / 2 of the height of the cake paste. If it is a movable bottom mold, a layer of tin paper needs to be wrapped at the bottom of the mold to prevent water from entering the bottom. Put the baking tray into the preheated oven of 160 degrees. Bake for about 1 hour until the surface color becomes dark. The cake can be out of the oven when it is completely solidified.

3. 

   Step3:10. Put the cheese cake out of the oven into the refrigerator after cooling for 4 hours before demoulding. Put the cake on the mounting table. 11. After the cream is applied, put the remaining cream into the flower mounting bag. Squeeze a circle of 20 cream flowers on the cake with the star shaped flower mounting mouth. 16. Stick chocolate chips on the side and top of the cake. Put a can of black cherry on each cream flower. Sprinkle some sugar powder on the surface of the cake. The cake will be decorated.