250g Oreo cookies
75g unsalted butter, melted
450g cream cheese, softened
100g powdered sugar
250ml heavy cream, whipped to soft peaks
1 tsp vanilla extract
Combine the melted butter with the crushed Oreos. Chill for 15 minutes after pressing the mixture onto the bottom of a 9-inch springform pan.
Smoothly beat the powdered sugar and cream cheese together. Add the vanilla essence and whipped cream and fold gently.
Evenly smooth the top of the cold Oreo crust with the cheesecake mixture.
Put the cheesecake in the fridge until it sets, which should take at least 4 hours. Before serving, garnish with more crumbled Oreos.