Ingredients
2 packets of Oreo Just the normal one, not the double stuf
3 bricks of 250g cream cheese I prefer Philadelphia
3/4 cup of castor sugar
1 tsp vanilla essence
3 tbsp butter, melted
3 eggs
Instructions
1) Take out the cream cheese bricks and let it soften for an hour or two
2) Preheat oven to 175'c and grease a 9 inch springform
3) Crush 1 and a half packet of oreos. I usually crush the oreos by putting them in a Ziploc bag using a rolling pin. Oh and no need to take out the white cream. It add more flavour to your cake. And I'd advise you double bag because the crushed oreos tend to penetrate the bag
4) Take about 1/3 of a cup out and set aside for later. Melt butter, and mix well with the remaining crushed oreos for the base. Pour inside the tin and even them out, pressing firmly with the back of a spoon
5) Put the softened cheese in a mixing bowl along with the sugar and vanilla essence. Mix at medium speed until the sugar has incorporated with the cheese
6) Add eggs one by one. Like you add one, mix until it dissolves then only add the next one
7) When everything is well blended, add in the 1/3 crushed oreos yang dah asingkan tadi. Stir well
8) Pour over the base in the tin. Pop in to the oven for 45 minutes. If halfway through you see the top starting to brown a bit, just move the cake down to a lower rack
9) After 45 mins, while its still hot, use the remaining 1/2 packet of oreos to decorate. You can decorate however you want. Leave it outside until it has cooled to room temp. Will probably take an hour. Then put it in the fridge for at least 3 hours before eating
