Delicious Oreo Cheesecake

• 150 g Oreos
• 115 g Oreos
• 114 g Mini Oreos
• 40 g Butter
• 235 g Cream Cheese
• 235 ml Double Cream
• 75 g Caster Sugar
• 1 tsp Vanilla Extract

Instructions

1. 1
   Line the base of an 18 cm round loose-bottomed tin with greaseproof paper.
2. 2
   Melt the butter.
3. 3
   Put the biscuits into a food processor and blitz until you have a sand-like texture, then add the butter and whiz again to make the mixture clump together.
4. 4
   Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat.
5. 5
   Pop the tin into the fridge to chill while you make the cheesecake filling.
6. 6
   Finely crush your Oreo biscuits.
7. 7
   Whip the double cream until it forms stiff peaks. You can do this by hand, but an electric whisk or stand mixer is much faster.
8. 8
   Add the cream cheese, caster sugar, vanilla extract and whip once more until the mixture forms stiff peaks again.
9. 9
   Add the crushed Oreo biscuits and fold everything together.
10. 10
    Remove the cheesecake base from the fridge. Spoon the cheesecake filling over the biscuit base and smooth with a spatula. Refrigerate for 3 hours or overnight.
11. 11
    When you're ready to serve your cheesecake, remove it from the fridge, make sure it's been out of the fridge for 10 minutes before unclipping the tin.
12. 12
    Decorate with mini biscuits and crush some more over the top.