Equipment Needed

• Small Saucepan
• Strainer
• Food Processor or Immersion Blender with Processor Attachment
• Small Microwave Safe Bowl
• Stand Mixer
• Red Wine Glass or Parfait Cup

Directions

Raspberry Sauce

• Combine the raspberry sauce ingredients into a small saucepan and bring to a boil. Reduce to a simmer and cook for 8 minutes. Strain out all of the seeds and refrigerate until completely cool.

Oreo Base

• Using a food processor or immersion blender with the processor attachment, crush the oreo cookies into oreo crumbs and set aside.

Ganache

• Combine the ganache ingredients into a microwave safe bowl and microwave on 50% power until the chocolate is melted. Stir until the heavy cream and melted chocolate fully combine; set aside to cool.

Chocolate Cheesecake

• Melt the semi sweet chocolate chips; set aside to cool.
• Using a stand mixer with the whisk attachment whip the heavy cream until soft peaks form. Add the vanilla and continue whipping into firm peaks. Scrape the whipped cream into a bowl and set aside.
• Using the paddle attachment whip the cream cheese until all the lumps are gone. Whip in the icing sugar and then the melted chocolate, scraping the bowl in-between. Stir in the whipped cream.

Assemble

• Pour half the crushed Oreos into the bottom of a red wine glass or parfait cup and top with half of the chocolate cheesecake. Pour half of the raspberry sauce overtop and freeze to set (if you want even layers). Half of the ganache goes next and again freeze to set.
• Set aside 1 tbsp crushed Oreos then repeat the layers in the parfait glass. The remaining oreo crumbs, second half of the chocolate cheesecake, remaining raspberry sauce then the last of the ganache, freezing as needed between layers. Top off the parfait with the 1 tbsp oreo crumbs and fresh raspberries!