1. Put all the Oreo biscuits into a plastic food bag and crushed into fine crumbs.
2. Melt the butter and add to biscuits crumbs to form moist biscuits mixture.
3. Place a round greaseproof paper in the base of a 20cm/9in spring form cake.
4. Pour the crumbs mixture into the bottom of the cake tin. Using the back of a spoon, gently smooth and level to form moist biscuits base of the cheesecake.
5. Chill in the fridge for at least 10 minutes while making the filling.
1. Double boil to melt the chocolate until smooth paste and set aside to cool
2. Dissolved 3 tsp. gelatine powder into 100ml of hot water.
3. Place the cream cheese in a bowl, double boil and using an electric mixer, to beat cream cheese till it forms a smooth mixture set aside.
4. In separate bowl beat fresh cream till stiff peaks form.
5. Add in melted chocolate, gelatine and fold it into the cream cheese mixture.
6. Remove the biscuit base from the fridge and pour the prepared cheesecake mixture over the biscuit base.
7. Use a spatula to smooth out the top. Cover will a cling film or plastic wrap and place in freezer for at least 3 hours. ( I placed overnight)
1. Double boil the chocolate and cream and stir until smooth.
Improve version: Extracted from Cakes and Mores
(Double boil fresh cream. When bubbles appear along the edges, turn off heat. Add the grated chocolate and mix. Keep aside for 3 min, use a wooden spoon to stir in one direction such that the cream and chocolate blend together to form a smooth mixture and no trace of chocolate chunks are left. The chocolate should melt completely.)
2. Let cool at room temperature until thick cream texture.
(Allow to cool for 15 min at room temperature).
3. Pouring ganache :
Remove the frozen cheesecake, place the cake on a cooling rack with a tray underneath to catch the drip and pour the ganache. Then lift the cake carefully and place on the cake platter.