(base)
250g Oreo cookies, finely chopped
100g unsalted butter (i used reduced salt)
(filling)
15 oreo cookies, chopped
400g Philadelphia Cream Cheese,
Original 250g Double cream
50g icing sugar
1 tbsp Vanilla essence
(topping)
whatever you like i guess.. i didn't use any cos i wanted to experiment.
METHOD
1.Finely grind the 250g of Oreo cookies. Melt the 100g of unsalted butter in the microwave or on the stove and add to the cookie crumbs. Pulse/mix till well combined.
2. Press onto the base of a loose bottomed springform pan (13x9) and push a little up the sides to create a small ridge.
3. Refridgerate the base while preparing the filling.
4. In a large mixing bowl, use an electric whisk to combine the Cream Cheese, Vanilla extract and Icing Sugar.
5. In a seperate bowl/jug, use the same whisk to give the double cream a little beat. Once it starts to thicken up, add to the cream cheese mix and whisk a little more till you have a thick, but still creamy consistency.
6. Fold in the 15 coarsely chopped Oreos till evenly spread around the mixture.
7. Pour filling over the cookie crumb base and smooth out till flat and even.
8. Refridgerate for 4 hours, or overnight.
i found it hard to whisk the cream cheese... mainly cos i pulled it out of the fridge lol... i wasn't sure if i leave it to warm up a little.... when i whisked it a chunk of cream cheese flew so it was a bit out of ratio ^.^"the good thing about it was that it tasted nice.... the bad thing was how flat it turned out lol... it was pretty short but i wouldn't want to double the filling... x.x the longer it stays in the fridge, it shows cracks on top. can see a few in the pic...so yeah....i thought there would be air bubbles in the cake but i havent seen any...
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