White Monster Energy Cheesecake

1.Preheat oven to 160 C. Lightly grease a 23cm springform pan.

2.For the crust, combine the crushed Oreo cookies and melted butter in a medium bowl. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.

3.Reduce oven temperature to 150 C.

4.To prepare Monster Energy reduction, pour 60ml of White Monster Energy Drink into a small saucepan. Bring to a gentle simmer over medium heat and reduce by half to about 30ml, stirring occasionally. Let cool completely.

5.For the filling, in a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.

6.Add the eggs one at a time, beating well after each addition until just combined. Do not overmix.

7.Stir in the vanilla extract, the slightly cooled melted white chocolate, and the cooled Monster Energy reduction until fully incorporated.

8.Gently fold in the roughly chopped monster cookies.

9.Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

10.Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (this creates a water bath).

11.Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.

12.Turn off the oven, crack the oven door open, and let the cheesecake cool in the water bath for 1 hour. This helps prevent cracking.

13.Remove the cheesecake from the water bath and let it cool completely on a wire rack at room temperature.

14.Once completely cool, cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before serving.

15.If garnishing, whisk the 2 Tbsp of White Monster Energy Drink into the 50g melted white chocolate for the drizzle. Drizzle this mixture over the chilled cheesecake and sprinkle with extra monster cookie pieces before slicing and serving.