Selection of regular/mini Oreos/Oreo chocolate chunks etc
20cm deep, loose bottomed/spring form tin tin (2.5-3” height)
In a food processor, blitz the Oreos until you have a fine crumb texture. Remove approximately ¼ of this and keep for the filling. To the remaining ¾ add the melted butter and mix well. Once combined, tip out into the baking tin and using the bottom of a glass or measuring cup, spread the mixture evenly across the base and up around the sides of the tin. The thickness should be around 1cm all round. Place in the fridge for at least 2 hours until well set and firm.
Roughly crush the remaining half packet of Oreos into uneven chunks and keep aside along with the finely blitzed Oreos from earlier.
In a medium size bowl, add the cream cheese, white chocolate and caster sugar and using a hand blender, mix together for a minute or so until smooth and creamy.
In another bowl, add the double cream, icing sugar and vanilla extract and using the hand blender again, whisk together until nearly doubled in size and has a soft peak consistency.
Carefully fold the double cream mixture into the cream cheese mixture along with the fine and rough Oreos. Once well combined, spoon the mixture into the Oreo shell and smooth out. The filling should be level with the top edge of the shell. Place into the fridge for a further 1-2hrs until set.