Base

1. Preheat the oven to 170C/340F
2. Line the bottom of an 8-inch springform cake tin
3. Place the cookies in the bowl of a food processor, blitz until a fine crumb
4. Add melted butter and process until combined
5. Transfer to the lined cake tin and press the crumbs into the base with a smooth bottomed object (I use my measuring cups)

Cheesecake Batter

1. In a bowl beat the cream cheese and sugar together until smooth
2. Add the sour cream, thickened cream and cornstarch, beat until smooth
3. Add the eggs and vanilla extract, and beat until no lumps remain
4. Stir in the quartered Oreos and pour the batter over the base
5. Smoothen out the top and place the springform tin inside a larger tin/baking dish
6. Place the double tinned cake in a baking tray filled with 2cm of boiling water
7. Place it all in the oven and bake for 60 minutes
8. Turn the heat off and leave the cake in the oven for 30 minutes
9. Cool and refrigerate overnight, or minimum 4 hours

Whipped Cream

1. Combine the cream and sugar in a large bowl and whisk until medium peaks
2. Add the crushed cookies and whisk until stiff peaks are reached
3. Transfer the cream to a piping bag fitted with a large star tip and reserve in the fridge until assembly

Chocolate Ganache

1. Finely chop the chocolate
2. Heat the cream in a small saucepan or in the microwave until steaming
3. Pour the cream over the chocolate, cover with a plate and let it sit for 5 mins
4. Uncover and stir until smooth

Assembly

1. Unmould the cake from the tin and place on your serving platter
2. Pipe a border of whipped cream and fill the centre with a swirl of chocolate ganache
3. Decorate with whole Oreos and enjoy!