Halloween Cake

Made this no-bake oreo cheesecake for Mon's Halloween party tonight. The recipe of this cake is slightly different from the one I posted in the March archive. This time round I drenched the cake with chocolate ganache and top it with ground oreo and white chocolates. The cake tasted wonderful with the ganache.
We had a hilarious time at the party. The food was yummy and the people at the party were hilarious too!
The hilarious few managed to scare off the kids who were tricking or treating at our party doorstep.
Will see if I can get a few photos from the party to post here...that will be later though!



Ingredients: (20cm)
Cake Base
60g digestive biscuit crumbs
65g oreo biscuit crumbs
55g melted unsalted butter

Filling
375g cream cheese (room temperature)
75g castor sugar
65ml skim milk
1 tbsp rum
50g ground oreo

1.5 tbsp gelatin powder
10ml lemon juice
3.5 tbsp hot water

375ml whipping cream
1 tbsp icing sugar
1/2 tsp vanilla essence

10 pieces oreo cookies, cut into quarters

Chocolate ganache
95g semi-sweet chocolate
55g skim milk
25g butter

Topping
40g ground oreo
some finely grated white chocolate
Halloween spider (optional...hee...hee)

Method:
1. Mix the digestive and oreo biscuit crumbs well. Pour in the melted butter and mix till well combined.
2. Pour biscuit crumbs into a lined pan and press firmly. Chill in the freezer for at least an hour.
3. Whip the whipping cream with icing sugar and vanilla essence till mousse state. Chill for use later.
4. Combine gelatin powder with lemon juice and hot water till gelatin is dissolved. You might need to double boil till gelatin is completely dissolved. Set aside for use later.
5. Cream cheese, milk, sugar, rum and ground oreo till creamy and smooth. Stir in the cool gelatin solution till well combined.
6. Fold in the whipped cream a third at a time.
7. Pour half of the cream cheese mixture into the cake base, top with quartered oreo cookies and pour in the remaining cream cheese mixture.
8. Chill for at least 3 hours.
9. Microwave skim milk for 40 seconds on HIGH in the microwave, stir in the all chocolate till well blended. Stir in the butter. You might need to double boil to ensure all the ingredients are well mixed and smooth.
10. Remove cheesecake from the cake pan and pour the ganache all over the cake, smoothing the sides with a palette knife. Top with ground oreo and finely grated white chocolate. Chill till ready to serve.

Notes:
1. If you have to revert to double boiling the chocolate ganache, please ensure that the ganache is slightly cooled before pouring onto the cake.

2. To remove the cake smoothly from the springform pan, use a hair dryer to warm all around the cake pan. Loosen the springform lock and remove cake gently. Smooth the sides of the chilled cake with a hot and dry palette knife if needed.