• Line a 9"x9" square baking pan or a 20cm round cake pan with non stick paper or grease with non stick cooking spray and set aside.
• Crush the Oreos and mix with the melted butter. Press into the base of the prepared pan and place in the fridge while you make your cheesecake filling.

Cheesecake Filling;

• Lightly whip the cream in a bowl until soft peaks form and set a side
• Beat the softened cream cheese until no lumps remain.
• Beat in the icing sugar and vanilla extract and beat until smooth.
• Add in the lightly crushed Oreos and whipped cream and beat until just combined.
• Pour over the Oreo crust and spread into an even layer.
• Allow to set for at least four hours but it tastes better if it has rested overnight.
• Before serving, decorate with crushed Oreos, a chocolate drizzle, whipped cream and mini Oreos if you want. Or decorate however you desire.
• I decorated by sprinkling a touch of crushed Oreos over the top of the cheesecake and then drizzling some melted chocolate over that.
• Then I piped blobs of whipped cream (with vanilla extract and icing sugar beat in with it) in even spaces over the cheesecake and placed a mini Oreo in the middle of each cream blob.
• This is all optional!