1. For the base crush the Oreos with a rolling pin in a freezer bag (or simply use a food processor) until you get very fine crumbs. Melt the butter, add to the crumbs, and mix to combine. Line an 8-inch (20m) springform tin with baking parchment and grease lightly. Add the cookie crumbs and press into one even layer. Set aside.

2. For the cheesecake filling add the cream cheese and vanilla extract to a large bowl and mix to combine. In a separate tall vessel mix the cold heavy cream and confectioners’ sugar until well combined and starting to thicken a bit. While still mixing add the cream stiffener and mix until stiff peaks form. Gradually add the whipped cream to the cream cheese in the large bowl and gently fold in. Chop the Oreos coarsely, add to the bowl, and fold in. Pour the cheesecake filling into the prepared springform tin, spread evenly, and smooth out the top. Place in the fridge for at least 6 hours or overnight.

3. Remove the cheesecake from the springform tin, place it on a serving plate, and decorate with whipped cream and more (Mini) Oreo cookies to your liking.