Yields one 6" cake
Ingredients
13 Oreo cookies,
40g unsalted butter, melted,
10 Oreo cookies,
240g cream cheese,
75g powdered sugar,
1 tsp vanilla extract,
235ml heavy whipping cream,
70ml cold water,
6g gelatine powder,
75ml heavy whipping cream,
8 Oreo cookies
Method
1. Crush up 13 Oreo cookies in a food processor or using a ziploc bag and a rolling pin into fine crumbs.
2. Mix in the melted butter until it resembles wet sand.
3. Pour into a lined 6 inch springform pan and pack tightly yet evenly to form a sturdy base. Set aside in the refrigerator.
4. Crush up 10 Oreo cookies in a food processor again or using a ziploc bag and a rolling pin into fine crumbs. Set aside.
5. In a large bowl, mix together the cream cheese, sugar and vanilla extract until well combined.
6. Pour in the whipping cream and then use an electric whisk to beat this until soft peaks form. Make sure the sides are scraped down so that all ingredients are well mixed.
7. Sprinkle the gelatine powder over the cold water in a small bowl. Set aside for it to gel up and set.
8. Place this into a larger bowl full of hot water to melt and dissolve. Stir until clear.
9. Pour this gelatine mixture into the cheese mixture and fold in quickly.
10. Fold in the Oreo crumbs from earlier until well combined.
11. Place the cheeesecake mixture on top of the chilled crust and spread evenly. Refrigerate for at least 5 hours.
12. When the cake is nearly ready to be taken out, start whipping up the cream into soft peaks. Place into a piping bag fitted with a Wilton 1M star tip.
13. Unravel the cake from the cake pan gently before piping ~6-8 cream swirls around the top edges of the cake. Decorate with ~8 Oreo cookies in between the swirls.
14. Refrigerate for at least one hour before slicing.
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