Ingredients: Cookie base (20cm round mold)

• 🍪250g Oreo cookie crumbs
• 🧈80g butter

Ingredients: Cheesecake cream

• 🧀500g mascarpone
• 🥄2 tsp vanilla aroma
• 🍬120g icing sugar
• 🍶150ml vegetable whipping cream
• 🍶150ml whipping cream 38% fat
• 🥣3 gelatin sheets
• 🍶50ml whipping cream
• 🍪154g chopped Oreo cookies (1 package)

Ingredients: Chocolate topping

• 🍫80g dark chocolate
• 🍶80ml whipping cream

Ingredients: Decoration (optional)

• 🍶Whipped cream
• 🍪Oreo crumbs and cookies

Elaboration

1. 💙Cover the base of the mold with baking paper and the sides with acetate
2. 🥣Mix the Oreo cookie crumbs with the melted butter
3. 🥧Cover the base of the mold with the mixture and refrigerate for 20 minutes
4. 💧Hydrate the gelatin sheets in cold water
5. 🥣In a bowl, beat the cheese for a couple of minutes and add the vanilla aroma and icing sugar. Beat until well combined
6. 🥣In another bowl, semi-whip the 150ml of vegetable cream together with the 150ml of whipping cream. Set aside
7. 🔥Heat the 50ml of cream, dissolve the gelatin sheets and pour into the cheese mixture. Beat to integrate
8. 🍶Add the semi-whipped cream and beat until the cream thickens
9. 🍪Add the crushed Oreo cookies and mix
10. 🫗Pour the mixture into the mold and refrigerate for at least 6 hours or overnight
11. 🔥Heat the 80ml of cream, mix with the 80g of dark chocolate until dissolved and cover the surface of the cake
12. ⏰Refrigerate for 2 hours, unmold and decorate to taste

Notes

• ✍️I refrigerate the cake overnight before unmolding
• ✍️If you don’t want to use vegetable cream in the filling, you can use only whipping cream, preferably 38% fat or at least 35% fat
• ✍️For the whipped cream decoration, I used 150ml vegetable cream + 25g icing sugar + 1 small tsp vanilla aroma

I hope you really enjoy preparing this creamy and delicious cheesecake 😍💙🤗