Ingredients
For the Oreo Crust
250g Oreo cookies (crushed)
120g melted butter
For the Cheesecake Filling
500g cream cheese (room temperature)
1 cup heavy cream
3/4 cup powdered sugar
1 tsp vanilla extract
10-12 Oreo cookies (crushed/chopped)
10g gelatin (or 2 1/2 tsp) + 3 tbsp water
For the Chocolate Ganache
200g dark chocolate
1/2 cup heavy cream
For Topping
Whole Oreo cookies
Optional: whipped cream or chocolate shavings
Instructions
Step 1: Make the Crust
Crush Oreos finely (including the cream). Mix with melted butter until it looks like wet sand. Press firmly into the bottom of a springform pan.
Chill for at least 30 minutes.
Step 2: Prepare the Filling
Bloom gelatin with water for 5 minutes, then heat gently until dissolved. Beat cream cheese and powdered sugar until smooth and fluffy. Whip heavy cream separately until soft peaks form. Fold whipped cream into the cream cheese mixture. Slowly add melted gelatin and mix well.
Add vanilla extract and mix again.
Fold in crushed Oreos.
Step 3: Assemble
Pour filling over the chilled crust. Smooth the top evenly.
