Instructions

1. Lightly grease a 9 inch springform baking tin with a little butter. Line the bottom with parchment or baking paper – to make it easy to remove the cheesecake later.
2. Add Oreo cookies (cream 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.
3. Pour Oreo mixture into your prepared tin and press down gently to form an even layer. Pop in the fridge.
4. Add cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixer until smooth and creamy.
5. In a separate bowl, add cream and beat with an electric beater until stiff peaks form and your cream is whipped. (A good way to check is if you can hold your bowl of cream upside down without anything moving!)
6. Finally, melt your dark chocolate in the microwave until it is just melted – give it a good stir.
7.  Add your chocolate to your cream cheese mixture and beat until smooth. Then gently fold through the whipped cream and chopped Creme Eggs.
8. Pour cheesecake mixture over Oreo crust and refrigerate for at least 4 hours or, even better, overnight.
9. To serve, decorate with more Creme Eggs and slice.