Ingredients:

• Springform pan ( Place parchment paper at the bottom of the pan)
• Unsalted butter ( 1/4 cup melted)
• Oreos (2-3 packets depending on how much crust you want for depth)
• Double cream (big size around 600mL)
• Cream cheese (500grams)
• Icing Sugar (1 cup, more or less depending on sweetness level)
• Vanilla Extract (1 tsp)

Method:

• Crush oreos in a food processor
• Add the melted butter and mix
• Now transfer to the pan and even out the base along the bottom as well as the edges
• Put the pan in the fridge for out 30 minutes until the base has hardened
• Meanwhile whip up the double cream along with sugar , vanilla extract, and cream cheese; until light, and fluffy.
• Transfer the filling onto the pan and even out the top. Tap the pan on the table a few times to make sure all is even.
• Set in the fridge 6-8 hours
• Drizzle chocolate shavings for decor (optional)
• Oreos for decor (optional)