1. For the crust add the Oreo cookies to a large freezer bag and crush with a rolling pin until you get fine crumbs. Melt the butter and add to the bag – mix until well combined. Line a 9 inches (23cm) springform tin with baking parchment and grease very lightly. Add the Oreo crumbs to the tin and press to the bottom and side to form a nice crust – it should go only halfway up to the edge of the springform. Place in the fridge until needed.

 

2. Melt the chocolate for the filling in the microwave and let cool down a bit. Add the cold heavy cream to a cold bowl and whisk until foamy, then add the confectioners’ sugar and whisk on high speed until stiff peaks form. Set aside. Add the cream cheese, sugar, and vanilla extract to a large bowl and mix until well combined. Add the melted chocolate and mix until well combined. Add about 1/3 of the whipped cream and fold in. Add the rest of the whipped cream and carefully fold in. Crush the Oreos and also fold in carefully. Pour the filling into the prepared springform tin and smooth out the top. Place in the fridge overnight.

 

3. To finish the cake add the heavy cream for the decoration together with the confectioners’ sugar to a bowl and whisk until stiff peaks form. Fill the whipped cream into a piping bag with a star tip and decorate the cake with some swirls – finish with some more halved and crushed Oreos. Place in the fridge until serving.