1 1/2 cup(s) ground chocolate wafers (I used 2 pkt of Oreo, discard the cream filling ~ get about 200g crumbs )
4 tablespoon(s) sugar (I used 2 Tbs)
5 tablespoon(s) butter, melted ( I used 100g)
500g cream cheese, softened
1/2 cup(s) sugar
2 large eggs
1/2 teaspoon(s) grated orange zest
1/2 cup(s) sour cream ( I used cream friche)
Yellow food coloring
1. Heat oven to 180C. Grease a 9-inch tart pan with removable bottom.
2. Combine cookie crumbs, sugar, and melted butter in a medium bowl and stir well. Press crumbs evenly onto bottom and sides of prepared tart pan. Bake until fragrant and lightly toasted, about 7 to 10 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 160°C.
3.Beat cream cheese and sugar in a medium bowl, until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition and making sure to scrape sides of the bowl. Add orange zest and sour cream and beat until just blended.
4. Add 4 drops of yellow food coloring and stir well to blend. Remove 1/2 cup of the cheesecake batter and place into a small bowl. Add 5 drops of yellow food coloring to the 1/2 cup batter and stir well. Spoon into a resealable bag.
5. Pour light yellow batter into baked tart crust and smooth top. Snip a very small corner from bag with darker yellow batter. Pipe random spots of batter on top of the tart in a variety of sizes to make the cheese holes. Bake tart until lightly puffed and center is just set, 30 to 35 minutes. Transfer to a wire rack; cool completely. Refrigerate at least 2 hours before serving. Serve with chocolate mice.
8 large strawberries, stems removed
1/2 cup(s) black decorating sugar (I used
Yellow and brown candy-coated chocolate-covered sunflower seeds( I used yellow fondant)
Black licorice laces (I used dark chocolate pipe into “C” shape and set aside. Chocolate will set after 5-10 minutes )
Line a cookie sheet with wax paper. Trim a small piece from one side of each strawberry so they can rest horizontally on wax paper.
Insert 2 sliced almonds — about 1 inch from pointed end of strawberry and about 1 inch apart — to make the ears of the rat.
Follow heating directions for dipping chocolate. Insert a fork into the large end of a strawberry. Holding strawberry on fork over container of dipping chocolate, spoon chocolate over strawberry to coat. Allow excess chocolate to drip off, tapping fork lightly.
Sprinkle with black sugar to coat and transfer strawberry to prepared cookie sheet.
Add yellow candies for the eyes, slivered almonds for the teeth, and brown candies for the nose. Repeat with the remaining 7 strawberries. Refrigerate mice until ready to serve.
Make a hole with a toothpick or sharp knife in back side of a chocolate-covered strawberry and insert the “C” shape chocolate for the tail. Repeat with the remaining 7 strawberries. Serve with Creepy Critter Cheesecake.
Recipe adapted from : Redbook