Equipment Needed

• 4.5" Round Pyrex Baking Dish (2 cup round pyrex dish)
• Stand Mixer
• Immersion Blender with Processor Attachment   

  or  

  Food Processor
• Sifter
• 3.5" Round Cookie Cutter
• Parchment Paper
• Cooking Spray Oil
• Tape
• Icing Spatula
• Piping Bag

Directions

Chocolate Cake

• Heat oven to 350°, grease and flour the 4.5" pyrex.
• Using a stand mixer and paddle attachment whip the butter and sugar until light and fluffy. Scrape the bowl then mix in the egg, cold coffee and vanilla until fully combined.
• In a separate bowl combine the flour, baking powder, sifted cocoa and salt. Pour the dry ingredients into the wet ingredients and mix just until combined.
• Scrape into the pyrex and bake until a toothpick comes out clean, about 14-16 minutes. Cool for five minutes before flipping out of the pyrex to cool properly. 

Oreo Cheesecake

• Using the processor attachment of an immersion blender or a food processor, pulse the 3 oreo cookies into smaller chunks. Set aside.
• Using the stand mixer with whisk attachment whip the heavy cream into soft peaks, sift in 1 tbsp icing sugar then continue whipping until firm peaks form. Scrape the whipped cream into a separate bowl and set aside. 
• Replace the whisk attachment for the paddle attachment and whip the cream cheese until all the lumps are gone. Sift in 1.5 tbsp icing sugar and whip again then scrape the bowl. Mix in the vanilla then half of the whipped cream until just combined. Fold in the crushed Oreos.
• Refrigerate the second half of the whipped cream and crush 3 more Oreos, this time into finer crumbs. Set aside for later.

Build it!

• Start by trimming your cake. Cut out a 3.5" circle using the cookie cutter and then trim off the top of the cake so that it is nice and level.
• Cut a piece of parchment into a 4" x 11" rectangle then spray with cooking oil. Wrap it around the circle, tightly, to form a circular wall around the cake. Tape it for extra security!
• Fill the circle with the oreo cheesecake and smooth the top, then refrigerate for a few hours until the cheesecake has firmed up. If you are in a hurry you can freeze for at least an hour. 

Decorate It!

• Using an icing spatula apply a light layer of the whipped cream to the sides of the cake, then cover with the oreo crumbs - it can get pretty messy! 
• Add the leftover whipped cream into a piping bag and pipe it out onto the top of the cake. Roughly break up the remaining two oreo cookies and add to the top!
• Optional garnish: melt the chocolate chips and heavy cream on half power in the microwave, then once cool, pipe or drizzle on top of the cake! Beautiful!