Chocolate Oreo Double Crust Cadbury Egg with Milk Chocolate and White Chocolate Cheesecake

1. Preheat the Oven:

1. Preheat your oven to 325°F (163°C). Grease a springform pan.

2. Make the Chocolate Oreo Double Crust:

1. In a bowl, mix the crushed Oreo cookies and melted butter until well combined.
2. Press the mixture into the bottom of the springform pan, creating an even and firm crust. You can use the back of a spoon or your hands.
3. Place the crust in the refrigerator to set while you prepare the cheesecake filling.

3. Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add sugar and vanilla extract, continuing to beat until well combined.
3. Add eggs one at a time, beating well after each addition.
4. Divide the cheesecake batter into two equal parts.
5. Melt the milk chocolate chips and white chocolate chips separately, then fold each into one half of the cheesecake batter.
6. Gently fold the chopped Cadbury Egg mini chocolates into one of the chocolate-flavored batters.

4. Assemble and Bake:

1. Pour the white chocolate-flavored batter over the Oreo crust.
2. Spoon dollops of the chocolate and Cadbury Egg-flavored batter on top.
3. Use a knife or skewer to create a marbled effect by swirling the batters together.
4. Bake in the preheated oven for about 50-60 minutes or until the center is set. The center might have a slight jiggle, but it will firm up as it cools.
5. Allow the cheesecake to cool in the oven with the door ajar for about an hour. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight.

5. Garnish and Serve:

1. Once chilled, remove the cheesecake from the springform pan.
2. Garnish the top with additional Cadbury Egg mini chocolates and whipped cream if desired.
3. Slice and serve your indulgent Chocolate Oreo Double Crust Cadbury Egg Cheesecake.

Enjoy this rich and delightful cheesecake creation!