1. Add the Oreos for the base to a freezer bag and crush with a rolling pin until you get fine crumbs – alternatively add the cookies to a food processor and mix until you get fine crumbs. Add the melted butter and mix to combine. Pour the moist cookie crumbs into an 8-inch baking tin with a loose bottom* and press down to get one even layer. Place in the fridge until needed.

2. For the filling chop the chocolate and add to a microwave-safe bowl. Add about 1.8 oz. (50g) of the heavy cream to the bowl and warm up in the microwave until the chocolate has melted. Be careful not to burn the chocolate. You want it warm and not hot. Stir melted chocolate and heavy cream to get a thick ganache/chocolate sauce. Set aside.

3. In a large bowl mix the cream cheese with sugar until well combined. Add the ganache and mix until well combined.

4. In a tall bowl whisk the remaining cold heavy cream (14 oz./400g) until stiff peaks form. Gradually add the cream to the large bowl and fold in carefully – you want to keep as much volume as possible. Pour the chocolate cheesecake filling into the prepared tin with the Oreo base, distribute evenly, and smooth out the top. Place in the fridge for at least 4 hours or overnight.

5. Remove the chilled cheesecake from the tin and place on a serving plate or cake stand. Decorate to your liking with whipped cream, chocolate shavings, and some fresh berries. Enjoy!