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1
Equipment needed 10 2-1/2 inch molds, Blender, Beater, Big bowl, Several small bowls, Paper for baking, Pastry bag (small tip) or a small plastic bag with one of the tips cut, Cooking/baking sheet size 10 x 14 inches approximately, Toothpicks
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2
For the crust Put the chocolate cookies in the blender (without the filling) and crush them until they're completely crushed.
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3
Melt the butter in the microwave for 15 seconds, mix it with the pulverized cookies.
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4
Prepare 10 (2-1/2 inch) round molds by spraying with cooking spray and putting a strip of parchment paper in the inside of every mold.
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5
Pour 1 1/2 tablespoons of the cookies mixture, use a spoon to press cookie mixture firmly down to create a crust.
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6
Cover with foil paper and put it in the refrigerator while you make the cake.
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7
For the cake Preheat the oven to 300F.
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8
Beat the cream cheese with the vanilla until it is very creamy, add the sugar and keep beating.
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Add the eggs and the single egg yolk and beat until everything is well mixed.
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10
Separate the mixture in two equal parts.
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11
Add the coloring in one of the mixtures and mix until you achieve a vibrant orange color.
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12
Remove the molds from the refrigerator and carefully pour the mixture on each of the molds, first the orange and then the white one.
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13
Bake the cakes for 35 minutes, when the time's up, turn off the oven but leave the cakes in it with the oven's door semi-open for 15 more minutes.
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14
Bring them out and let them cool for roughly 10 minutes or until they've cooled off.
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15
Cover them and put the cooking sheet in the refrigerator for 2 hours or overnight.
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16
For the frosting Place the chocolate and the whipped topping in a medium sized bowl, heat in the microwave for 1 minute, take it out and stir the mix, if needed put in the microwave again in 10 second intervals until attaining a creamy mix.
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17
Remove cakes from molds and discard parchment paper.
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18
Spread the chocolate on top of the cakes.
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19
Melt the white chocolate in the microwave for 25 seconds, stir until creamy.
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20
Put the white chocolate in the pastry bag and draw circles over the cakes.
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21
With a toothpick, trace straight lines from the middle of the circles to the outside of them.
