This is a work in progress – will post pictures and probably a few adjustments to the recipe over the next few days – just been asked to let several people have the recipe NOW!   It is really yummy!

Base:

½  pack Oreos, crushed

100g butter, melted

Topping:

750g cream cheese, at room temp

200g sour cream/crème fraiche or mascarpone loosened with 2 tablespoons milk

300g caster sugar
4 eggs

2 teapsoons vanilla

1 tube Doublestuffed Oreos, crushed

Finishing Topping:

150g whipping cream

75g caster sugar

Pack mini oreos

1.         Preheat the oven to 150ºC

2.         Grease a 10 inch springform pan.

3.         Combine the cookie crumbs for the crust and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.

4.         In a large mixing bowl combine the cream cheese, crème fraiche, and sugar until smooth.

5.         Add the eggs and vanilla and beat just until combined.

6.         Stir in the remain crushed Oreos.

7.         Pour over the base.

8.         Put the springform pan on a baking sheet and wrap it in brown paper or baking paper.  Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 minutes more.  Remove from the oven and cool for about 30 minutes more.  Refrigerate.