Black Bottom Cherry Cheesecake Bars

INGREDIENTS

339 grams oreos

100 grams unsalted butter, melted

2 x 250 grams 8 ounces packs full-fat cream cheese

1 cup confectioner's sugar (powdered sugar)

1 teaspoon vanilla

3/4 cup heavy cream

3 cups of whole, pitted cherries. These can be frozen, fresh or canned cherries that have been drained (discard the liquid as it's too weak to add a good flavor to the cheesecake) - or even a mixture. I used half canned cherries and half fresh.

1/2 cup golden caster sugar (brown sugar)

2 tablespoons fresh lemon juice

1 tablespoon kirsch or cherry brandy (optional)

1/2 teaspoon vanilla extract

2 tablespoons cornstarch mixed with 3 tablespoons water

INSTRUCTIONS

Lightly grease a square 20 centimeters baking tin and line the bottom and sides with baking paper. Set aside.

Add the biscuit mixture to the baking tray and use the palm of your hand or the back of a large spoon to press the mixture down firmly making sure the bottom of the tin has an even amount of biscuit crumbs. Refrigerate for 30 min.

Place the cream cheese, cream, confectioner's sugar and vanilla extract in a large mixing bowl and beat using a hand mixer until smooth.

Spoon this mixture into the biscuit base and smooth with the back of a spoon. Place in the fridge to chill for an hour whilst you make and cool the cherry topping.

Place the cherries in a pan with the sugar, lemon juice, kirsch/cherry brandy and vanilla extract. Heat on low with the lid on for 3-5 minutes until the sugar has dissolved and the liquid is bubbling lightly. Pour in the cornstarch mixture whilst stirring. The sauce should thicken quite quickly. Turn off the heat and leave to cool (you can pour onto a plate to cool faster).

Once the cherries are cool, pour them over the cream cheese topping and place back in the fridge until completely chilled - about an hour. Then serve!

Read More Black Bottom Cherry Cheesecake Bars

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