1 1/2 cups oreo (crushed)
6 tablespoons butter, melted
250 g cream cheese, at room temperature
250 g unsalted butter
1/4 cup castor sugar
1 teaspoon vanila essence
2 small tin nestle cream
1 package oreo (chopped)
Oreo Crust: In a large bowl, mix together the Oreo crumbs, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch pan with removable bottom. Press the crumb mixture onto the bottom and about one inch up the sides of the pan. Cover with plastic wrap and refrigerate while preparing filling.
Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and butter until smooth. Add the sugar, nestle cream and beat until light and fluffy. Scrape down the sides of the bowl and beat in vanila essence .
Gradually fold cream cheese mixture and chopped oreo . Pour of the filling over the chilled oreo crust and smooth the top. Cover and place in the refrigerator for about an hour and then decorate with oreo over the filling. Return to the refrigerator to chill for 4 to 6 hours before serving.