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Export 6 ingredients for grocery delivery
Step 1
Lightly grease a 9 inch springform baking tin with a little butter and set aside.
Step 2
Add Oreo cookies (cream filling and all) to a food processor and blend until they resemble fine crumbs. Melt butter in the microwave and pour over your crushed Oreos and whiz again the mixture resembles wet sand.
Step 3
Pour Oreo mixture into your prepared tin and press down gently to form an even layer. Pop in the fridge.
Step 4
Place chocolate in a large heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth and creamy. Leave for a few minutes to cool slightly.
Step 5
Meanwhile, use an electric mixer to beat cream until stiff peaks form*. Gently fold cream into melted chocolate until smooth and combined. Pour over cookie crust. Place in the refrigerate to set for at least 4-6 hours or even better, overnight.
Step 6
To serve, decorate with extra whipped cream and fresh raspberries. Serve cold.
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