Ingredients: Cookie base (20 cm round pan)

• 🍪400g of well-crushed Oreo cookies
• 🧈90g of melted butter

Ingredients: Cheesecake cream filling

• 🧀250g of cream cheese (your preferred type)
• 🧀250g of mascarpone cheese (or more of the previous one)
• 🥛200g of condensed milk
• 🍶250ml of heavy cream (38% fat)
• 🌼1 tsp of vanilla extract

Ingredients: Chocolate ganache filling

• 🍫150g of dark chocolate (53% recommended)
• 🍶200ml of heavy cream
• 🥄10g of glucose
• 🧈15g of butter
• 🍪6 chopped Oreo cookies

Elaboration

1. 🧈Grease the pan and cover the base with parchment paper. Set aside.
2. 🍪Crush the Oreo cookies well and mix with the melted butter.
3. 📏Cover the base and sides of the pan with the cookie mixture, pressing well to create an even layer. Refrigerate while preparing the fillings.

1. 🔥For the inner chocolate ganache: heat the cream in a saucepan or microwave without boiling.
2. 🍫Pour the hot cream over the chopped chocolate in a bowl. Mix until the chocolate melts completely.
3. 🥄Add the glucose and butter. Mix well until combined.
4. 🍪Add the chopped cookies, stir, and let cool at room temperature.
5. 🥣For the cheesecake cream: beat both types of cheese with the condensed milk until smooth.
6. 🍶Add the cream and vanilla, and continue beating until thick cream forms.
7. 🧊Remove the pan from the fridge and pour half of the cream cheese over the cookie base. Smooth lightly, leaving a small edge so the ganache doesn't touch the cookie walls.

1. 🍫Carefully pour the chocolate ganache in the center.

1. ❄️Place the pan in the fridge for 10 minutes to let the ganache set.
2. 🧁Pour the rest of the cream cheese over, fully covering the ganache. Smooth the surface and cover with plastic wrap.

1. 🕒Refrigerate at least 6 hours (ideally overnight) for the cheesecake to set completely.
2. 🔄Once fully chilled and firm, carefully unmold and flip onto a plate.
3. 😋Enjoy!

Notes

• ✏️You can use only one type of cheese if you prefer, adjusting to taste.
• ✏️If you don't have glucose, you can substitute it with honey without problem.
• ✏️If using milk chocolate for the ganache, reduce the cream to 180 ml, as this chocolate has more fat.

A cheesecake that breaks with tradition: upside-down, elegant, and absolutely irresistible! I hope you enjoy it as much as I do 💙!