Oreo Cheesecake

So today is my littlest brother's birthday. =) Only he's 20, so he's not so little anymore, but whatever. You've seen some of his dishes on the blog, such as the carbonara and briefly, spaghetti (actually originated from our cousin, but he has adopted it as his own, haha) and honey chicken (which I first made with him). His star tiramisu recipe (again, adopted from someone else, haha) is coming up here soon. He's gained a bit of a reputation as a cook, especially amongst his housemates in the UK.

Anyway, when I asked him if there was anything in particular he wanted us to make for his birthday, he came up with a very specific description of an Oreo cheesecake. We've tried to match his "demands" as closely as possible, haha. We did make the cake a little early though, for a family gathering last Thursday as more people would have been able to have a taste. Anyway, here we go!


(Oh, cheesecake recipe is adapted from here and the decorations slightly copied as well =P)

What you need:
For the crust:
28 Oreo cookies
Unsalted butter, melted - about 100-150g

For the cake:
1kg cream cheese - about 4 x 8 oz packages
1 teaspoon vanilla
1 cup sugar
1 cup whipping cream
1/2 cup milk
4 eggs
14 Oreo cookies

Decorations (optional):
14 Oreo cookies
Whipping cream + sugar, to taste

What you do:

Grease and line a 25cm round springform baking tin. Preheat the oven to 160C.To make the crust, remove the filling from the 28 Oreos and reserve. Place the cookies in a food processor and process to fine crumbs. (Or bash it with a rolling pin, I care not.) Add in just enough butter so that the cookie crumbs are just coated and not swimming in grease.Press the crumb-butter mixture into the prepared baking tin, so that it covers the bottom evenly. Bake in the preheated oven for 10 minutes.Meanwhile, place the cream cheese in a large bowl and beat until smooth. gradually add in the vanilla, sugar, milk, cream and the filling from the 28 Oreos previously and beat until smooth.Add the eggs one at a time and mix until just incorporated. Remove the filling from the 14 Oreos and reserve. Break the cookies into large-ish chunks and stir into the cheese mixture.Pour mixture into the prepared crust and smooth the top. Bake for 40 minutes or until the centre is almost set. Leave in the oven with the door closed for at least an hour, or until cool if you can. Refrigerate for at least 4 hours, or overnight.To decorate the cake, carefully remove from the baking tin and slide onto a large plate. I think ours was a flat glass plate about 30 cm diameter. Whip the cream, adding in enough sugar to your taste. Carefully frost the cake with the cream, covering the top and sides. Use it to hide any cracks, if you have any! =PRemove the filling from the next 14 Oreos and place together with the filling from the previous 14 Oreos. Use the filling to form little balls, as you can see on our cake. Make as many as you like.Crush the cookies into fine crumbs. Use the crumbs to cover the edges of the cake and dust very lightly over the top and sides. We spread the remaining crumbs around the sides of the cake, on the plate. If you don't wish to do this, use less cookies.Decorate with the filling balls. We plonked a "Happy Birthday" sign on our cake, which we made out of chocolate and sprinkleables. Writing is made of white chocolate. Chill cake until ready to serve.