Cookies and Cream Oreo Icebox Cheesecake

I recently bought a 500g packet of oreo cookie crumbs on a whim and didn't know what to do with it. After browsing through Pinterest, I decided on "baking" this Oreo cheesecake. This is an icebox cake, which means the fridge is the "oven" and will "bake" the cake. You may keep it in the fridge (for a softer texture) or the freezer (for a firmer texture), either way the cake is delicious and *bonus* the cake can't be overcooked or burnt. This cheesecake is great if you don't have an oven and perfect for beginners or if you simply love Oreos (I know I do).

Time: 30 minutes or less (excluding "baking" time)

Ingredients:

75g unsalted butter (melted)
125g + 60g oreo cookie crumbs (approx. 1 packet + 1/2 packet)
150ml whipping cream
25g icing sugar
1 tsp vanilla extract
110g caster sugar
125g cream cheese

Method:

1. Mix the 125g oreo cookie crumbs with the melted butter until they have a wet sand texture.

2. Pour the wet cookie crumbs into a 8-inch round tin and press the crumbs down firmly, covering the whole base of the tin. This will form the crust or base of the cheesecake.

3. Chill this crust in the fridge.

4. Pour all of the whipping cream into a mixing bowl.

5. Whip the whipping cream on high speed for 1-2 minutes using an electric whisk or until stiff peaks form.

6. Add the icing sugar and vanilla to the whipping cream and whisk this mixture until smooth silky.

7.[Optional]Transfer this whipping cream mixture into a smaller bowl.

8. Place both the cream cheese and caster sugar into a mixing bowl and mix on high speed for 1 minute or until smooth.

9. Add all of the whipping cream mixture into this cream cheese mixture.

10. Mix the two mixtures on low speed until the mixture becomes one and is soft and silky.

11. Add the 60g oreo cookie crumbs to the mixture.

12. Fold the cookie crumbs into the mixture with a spatula.

10. Take the oreo crust out of fridge. Pour the oreo, cream and cheese mixture into the crust. Smooth and level the surface with a spatula or a pallet knife.

11. Chill the cheesecake in the fridge or freezer for at least 1 hour.