• Line a 20cm round baking 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 whipped cream and beat until just combined.
• Split the mixture into two bowls.
• To one bowl add melted dark chocolate and mix together. Repeat with white chocolate in the other bowl.
• Pour the dark chocolate layer over the Oreo Crust and spread in an even layer.
• Repeat with the white chocolate layer and place in the fridge for at least four hours but preferably overnight.

Chocolate Ganache;

• Place the the cream in a saucepan over a low heat and bring just to boiling point. Take off  the heat and pour over the dark chocolate. Mix until smooth and set aside until needed.
• Once the cheesecake has cooled and is ready to be served, pour the chocolate ganache over top and decorate however you desire.

  I chose to top mine with whipped cream and chocolate shavings.