For the base:
26 (290g) Oreo’s, finely crushed
90g unsalted butter, melted
For the cheesecake filling:
350ml Double cream, cold
500g Cream cheese, room temperature
120g Icing sugar
14 Oreos, broken into pieces
Dark chocolate ganache:
150g Dark chocolate chunks or chips
100ml Double cream, hot (microwave on high for 1 minute or until the cream is piping hot, before it starts to boil)
White chocolate ganache:
40g white chocolate, broken into chunks
2 tbsp (30ml) double cream
Tin size: 8” springform pan
Tips:
•For the dark chocolate ganache, you can also microwave the double cream and chocolate chips in the microwave in 20 second bursts, stirring frequently until smooth.
•Allow the dark chocolate ganache to cool for 10 minutes before pouring it over the cheesecake
•If you don’t have a small round piping nozzle, just cut a small hole in the piping bag or use a sandwich bag or squeezy bottle
