Step 1

Line the base of an 18cm round loose-bottomed tin with greaseproof paper or a reusable baking liner.

Step 2

Melt the butter (40g).Crush the Oreo biscuits (150g/13 biscuits).Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the cheesecake filling.

Step 3

Finely crush your Oreo biscuits (115g/10 biscuits)

Step 4

Whip the double cream (235ml) until it forms stiff peaks.Add the cream cheese (235g) and caster sugar (75g) and whisk again until the mixture forms stiff peaks.Finally add the crushed Oreo biscuits and whisk onto the mixture.

Step 5

Remove the cheesecake base from the fridge. Add the cheesecake mixture to the tin. Use the back of a spoon to push the mixture down, ensuring there are no air holes. Smooth the top with a palette knife or the back of a spoon.Return the cheesecake to the fridge for a minimum of 2 hours to chill.

Step 6

When you're ready to serve your cheesecake, remove it from the fridge and remove the tin - If you find the edges of the cheesecake are smudged by the action of removing it from the tin, run a palette knife around the edge to smooth it.

Step 7

Whip the double cream (75ml) until it form stiff peaks. Put it into a piping bag fitted with a star nozzle (I use a JEM 1B nozzle). Pipe 8 stars of cream around the edge of the cheesecake.

Step 8

Finally add an Oreo to each star of cream and serve.