This cheesecake recipe is made better with the addition of chocolate and fresh mangoes!

Yields 5 individual molds or 1 6-inch springform pan
Prep time: 20 minutes
Baking time: 30-45 minutes

Ingredients for the crust:
5 ounces Oreo cookie crumbs
1/4 cup granulated sugar
2 tablespoons melted butter

Ingredients for the filling:
8 ounces cream cheese, room temperature
1/3 cup sugar
2 pieces eggs
1 teaspoon vanilla extract
3 tablespoons Choquik belgian choco powder
2 bars Choquik 5 bars, roughly chopped

Directions:
1. Put aluminum foil at the bottom of 6 3-inch diameter cake molds. Set aside.
2. In a bowl, combine Oreo crumbs, sugar and butter.
3. Scoop about 2 tablespoons of the crumb mixture in the bottom of the cake molds. Set aside.
4. Preheat oven to 250F.
5. In a mixing bowl, beat cream cheese on medium speed. Gradually add sugar. Mix until well blended.
6. Add eggs one at a time followed by vanilla.
7. Add the Choquik belgian choco powder. Mix well.
8. To assemble, put 1 scoop of the batter in each mold. Place the roughly chopped Choquik 5 over the batter then place another scoop of mixture over the molds. Use spatula to level off the batter.
9. Bake for about 30 to 45 minutes. Turn off the heat and let it cool completely inside the oven with the door open.
10. To decorate, top with sliced mangoes.


Recipe courtesy of True Confections

PHOTO COURTESY OF TRUE CONFECTIONS