Ingredients

What you'll need

• 4x 2 Finely Crushed OREO Cookies (any flavour)
• 4x 5 grams of Butter
  
  
• 250 grams of Cream Cheese*
• 50 grams of Powdered Sugar
• 1 teaspoon Vanilla Extract
  
  
• 150 grams of Whipping Cream (Chilled)
  
  
• 4x 2 Crushed OREO Cookies (any flavour)
• Optional: 10 grams of Sprinkles (for Birthday Cake flavour)
• White Chocolate Ganache (20 grams of Whipping Cream : 60 grams of White Chocolate)
• Dark or Milk Chocolate Ganache (20 grams of Whipping Cream : 60 grams of Dark or Milk Chocolate)
• Optional: Red Food Colouring
• Optional: Sprinkles
• Optional: Cinnamon & Sugar
  
  
• A little Cream Cheese Buttercream or Whipped Cream
• 4x 1 Oreo Cookie (of each flavour)

*Make sure this ingredient is at room temperature.

Tools

What you'll need

• 4 Dessert Ring Moulds (⌀ 7,5cm)*
• Acetate Strips (at least 5,5cm high)
• Aluminium Foil
• Food Processor or Sandwich Bag and Rolling Pin
• Spoon or Silicone Spatula
• Electric Mixer
• Whisk Attachment(s)
• (Disposable) Piping Bag(s)
• Star Piping Tip

*Mine were 5,5 cm high.

Method

Method

1. Prepare dessert ring mould by placing it on top of some aluminium foil and folding that up, to seal.
2. Add Acetate strip on the inside of your ring mould.
3. Crush up 2, or about 20 grams of, Oreo cookies of each kind or 8 of one kind to fine crumbs. NOTE: You don't have to remove the filling.
4. Melt 5 grams of butter, for each kind or 20 grams for one kind, and add to the crumbs, mix well.
5. Press this mixture into your prepared ring mould and refrigerate until set. NOTE: You can continue with the next steps, once your cheesecake filling is done the cookies should be set.
6. Crush up 2, or about 20 grams of, Oreo cookies of each kind or 8 of one kind into chunks.
7. Whip together cream cheese, powdered sugar and vanilla extract.
8. Add chilled whipping cream and whip up until you get a stiff mixture.
9. Divide the filling into four equal portions. NOTE: Unless you want to only make one kind of OREO cheesecake, then you don't have to divide it.
10. Stir Oreo cookie chunks into filling.
11. Fill up the moulds.
12. Refrigerate for an hour.
13. Prepare the Chocolate Ganache you'd like to use and pour it on top.
14. Refrigerate for another 2 hours.
15. Remove the dessert ring and acetate foil.
16. Top off with more whipped cream or Cream Cheese Buttercream and another Oreo cookie, if you'd like.