Ingredients
For the crust:
200 g Oreo cookies (about 20 pieces, cream removed if preferred)
80 g melted butter
For the cheesecake filling:
400 g cream cheese (room temperature)
250 ml heavy cream (cold, for whipping)
100 g powdered sugar
1 tsp vanilla extract
8–10 Oreo cookies (crushed into small pieces)
8 g gelatin + 3 tbsp warm water (optional, for extra firmness)
For the chocolate ganache:
150 g dark chocolate (chopped)
120 ml heavy cream
For decoration:
Mini Oreo cookies or halved Oreos
Fresh mint leaves
Instructions
Make the crust
Crush Oreos into fine crumbs (food processor works best).
Mix with melted butter until it feels like wet sand.
Press firmly into the bottom of a springform pan or silicone mold. Chill for 30 minutes.
Prepare the filling
Beat cream cheese with powdered sugar and vanilla until smooth.
In another bowl, whip cold heavy cream until stiff peaks form.
Fold whipped cream into cream cheese mixture.
Stir in crushed Oreo pieces.
(Optional) Dissolve gelatin in warm water and mix in for a firmer set.
Pour filling over the crust and refrigerate 4–6 hours (or overnight).
Make the ganache
Heat heavy cream until just simmering, pour over chopped chocolate.
Stir until smooth and glossy.
Let it cool slightly, then pour over the chilled cheesecake.
Decorate
Garnish with mini Oreos and mint leaves.
Chill again for 30 minutes before slicing.
Tips
Use a silicone mold (like in your picture) to get clean edges.
For extra crunch, add whole Oreo halves inside the cheesecake filling.
Can also freeze for 1–2 hours before serving for an ice cream cake texture.
