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MilkyWay Cheesecake

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Ingredients
  

  • Crust
  • 1 ½ c. Oreo crumbs
  • 3-4 T. melted butter just so crumbs hold together well: I used 4T
  • 2 T. sugar
  • Cheesecake
  • 16 ounces cream cheese room temperature
  • 80 grams sour cream room temperature
  • 1 T. heavy cream room temperature
  • 1 T. vanilla
  • 140 g. granulated sugar
  • 2 T. cornstarch
  • 2 eggs room temperature
  • Whipped Cream
  • 2 c. cold heavy cream
  • ¼ c. powdered sugar
  • 1 T. non-fat dry milk powder
  • Assembly
  • MilkyWay mini bars-some whole some sliced in half on a diagonal
  • Hot fudge

Instructions
 

  • Crust
  • Preheat oven to 300 degrees.
  • Spray 6x3 removable bottom pan with PAM, line with parchment circle and spray again.
  • Mix all ingredients and press into the bottom of pan and up the sides a bit.
  • Bake 12 mins and then cool.
  • Cheesecake
  • Mix the cream cheese on medium high 4-5 mins until creamy.
  • Scrape down the bowl a couple of times.
  • Add the sour cream, heavy cream, vanilla, sugar, and cornstarch.
  • Mix on low until well combined, scraping down the sides of the bowl.
  • It should be smooth and creamy.
  • Add the eggs on low just until combined and finish mixing with a spatula.
  • Pour it into the cooled crust.
  • Place on a rimmed baking sheet.
  • Bake 12 mins and 300 then lower temp to 225.
  • Bake 95 mins-do NOT open oven.
  • Shut oven off and leave cake in the oven for 1 hour. (Still NO opening)
  • Crack oven open a few inches and let cake sit another hour.
  • Remove to a rack to cool and then chill in fridge overnight.
  • The next day, loosen bottom with fingers to release.
  • Place on top of a tall narrow can and pull down sides to release.
  • Cover top with plastic wrap, flip over in hand and remove base of pan from the cake and the parchment.
  • Place on cake plate and decorate with hot fudge, whipped cream and MilkyWays.
  • Whipped cream
  • Beat cream until almost stiff.
  • Slowly add sugar.
  • Add milk powder.
  • Pipe as you like. I used a 1m.