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.