|176 g||oreo biscuits — divided|
|60 g||butter — melted|
|250 g||cream cheese — softened|
|200 ml||castor sugar|
|5 ml||vanilla — essence|
|250 ml||cream — lightly whisked|
|oreo biscuits — extra to decorate (optional)|
No baking required!
Grease a 20 cm cake baking tin.
1. Chop 12 of the divided cookies coarsely and set aside.
2. Finely crush the rest of the cookies in a blender or with a rolling pin, mix in the butter and press onto bottom of the prepared baking tin. Chill in the fridge while preparing the filling.
3. Use an electric beater to beat the cream cheese, caster sugar and vanilla essence in a large bowl until smooth. Gently stir in the cream and chopped cookies and spread onto the chilled crust.
4. Chill in the fridge for 4 hours or until firm. Decorate with extra cookies if you like.