Time: 45 minutes plus at least 6 hours to set
Turn it up, dance, dance, dance, repeat – you will definitely want to dance after you try this cheesecake and then turn it up, dance some more and repeat…
Music Selection: Katy Perry – Chained to the Rhythm
24 whole Golden Oreo cookies (or Nillas), crushed
¼ cup melted butter
1 (3 oz) box orange Jello
1 ¼ cup boiling water
1 Tbsp unflavored gelatin
1 ½ cups whipping cream
16 oz cream cheese, at room temperature
¼ cup sour cream
1 cup confectioners sugar plus 2 Tbsp
1 tsp vanilla plus another ½ tsp
1 cup Whipping cream, ½ tsp vanilla & 2 Tbsp sugar
Fresh or jellied orange slices
In a large bowl, whisk together orange jello and 1 cup boiling water and set aside to cool completely.
In small bowl, whisk together 1 Tbsp unflavored gelatin and ¼ cup boiling water and set aside to cool completely.
Make the crust by crushing the cookies. Mix in the butter well. Press into 9 inch springform pan and a little up the sides. Set aside.
Make the filling: In a large bowl, beat the cream cheese and sour cream until smooth. Add in 1 cup powdered sugar and 1 tsp vanilla.
In a separate bowl, beat the whipping cream with 2 Tbsp confectioners sugar and ½ tsp vanilla. Beat until thick peaks.
Gently fold the whipped cream into the cream cheese.
Take ½ of the cream cheese mix and gently fold it into the cooled orange jello.
With the remaining cream cheese mix (vanilla), gently fold in the unflavored gelatin.
Take ¼ cup measuring spoon and dollop the vanilla cream cheese. Then dollop in between the orange cream cheese. When you have used up all the cream cheese, use a knife to gently swirl the cream cheese. Put the cake in the fridge and let cool for at least 6 hours. Then use a knife to cut around the edges of the pan, prior to removing the sides of the pan.
When ready to serve, beat the garnish whipping cream, sugar and vanilla until thick. Use a piping bag to decorate the top of the cake. Garnish with fresh orange or jellied orange slices.