Instructions

1. Lightly grease an 8 inch springform baking tin with butter and line the bottom with baking or parchment paper.
2. Add Oreo cookies (cream and all) to a food processor and blend until they resemble fine crumbs. Melt butter in the microwave and then pour over crushed Oreos and whiz again until the mixture resembles wet sand.
3. Pour Oreo mixture into prepared tin and press down gently using the back of a spoon to form an even layer. Pop in fridge.
4. Add cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixture until smooth and creamy. Add cream and beat for a few minutes or until mixture becomes thick and holds its shape. Add sour cream and mix until smooth.
5. Gently fold through chopped Oreos. Pour cheesecake mixture on top of the Oreo cookie crust, smooth the top and refrigerate for at least 6 hours or overnight.
6.  Add whipped cream to a piping bag fitted with a large star tip and pipe swirls of cream along the edges. Decorate with mini Oreo cookies and crushed Oreo cookie crumbs.