Oreo® Cheesecake

Preheat the oven to 170°C. In a mixing bowl, combine crushed oreo® cookies and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust. Set aside.

In another mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy using a hand mixer. Add the eggs one at a time, beating well after each addition. Stir in Dr. Oetker Vanilla Pudding Mix until thoroughly combined.

Gradually add the heavy cream to the cream cheese mixture, beating until smooth. Fold in the crushed oreos®. Pour the filling over the crust in the springform pan, spreading it evenly with a spatula.

Bake the cheesecake in the preheated oven for 45 minutes or until the center is almost set. Turn off the oven and let the cheesecake cool inside for about 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.

Cut one third of each of the twelve oreo® cookies. Use the larger part for decoration and crumble the rest to sprinkle on top of the cake. Slice and enjoy!