Ingredients
- Base
- 290 g (26) Oreos
- 90 g unsalted butter, melted
- Cheesecake
- 250 ml double cream, cold
- 250 g white chocolate
- 500 g cream cheese, room temperature
- 120 g icing sugar
- Topping
- 250 g white chocolate
- 150 ml double cream
- 8 Oreos, halved
Cooking Instructions
Step 1
For the base, crush the Oreos in a food processor or blender, pour them into a bowl and mix with the melted butter.
Step 2
Pour into an 8″ springform tin and press down firmly
Step 3
For the cheesecake, melt the white chocolate in the microwave and set aside to cool.
Step 4
Whisk double cream to stiff peaks.
Step 5
In another bowl, add the cream cheese and icing sugar and whisk until combined.
Step 6
Add the (cooled) melted white chocolate and whisk this in, then fold in the whipped double cream.
Step 7
Spoon mixture onto the base, smooth out and refrigerate overnight.
Step 8
For the topping, melt white chocolate and double cream until smooth, then allow to cool.
Step 9
Remove cheesecake from the tin. Pour topping over the cheesecake*, smooth it out and place Oreo halves around the top. Refrigerate until set.
*allow the topping to cool for at least 15 minutes before pouring over the cheesecake. Place it in the refrigerator to speed up the process.