Crust

1. Separate Oreo cookies, setting aside the cream filling for later use.

2. Crush the chocolate wafer halves into fine crumbs using a food processor or rolling pin.

3. Mix the Oreo crumbs with melted butter until the texture resembles wet sand.

4. Press the crumb mixture firmly into a springform pan, covering the bottom and sides evenly.

5. Freeze the crust for 15 minutes to set.

cheesecake filling 

1. In a small bowl, add the heavy cream and gradually whisk the Cornstarch in two to three additions. Stir until smooth and lump free. Set aside.
   

2. Beat room-temperature cream cheese in a large bowl until completely smooth. 

3. Add eggs one at a time, mixing thoroughly after each addition.

4. Sift powdered sugar into the batter and mix until fully incorporated.

5. Microwave the reserved Oreo cream filling for 20 seconds until melted.

6. Temper the melted Oreo cream by mixing in a small amount of cheesecake batter.

7. Combine the tempered Oreo cream mixture with the remaining batter.

8. Add the cornstarch and cream mixture to the batter and mix well until the texture is smooth and uniform. 
   

9. Chop additional Oreo cookies into small pieces and fold into the batter.

10. Preheat oven to 180°C (350°F).

11. Pour the batter into the chilled crust, smoothing the top evenly.

Bake

1. Bake for 50 minutes until edges are set but center still jiggles slightly.

2. Turn off the oven and let cheesecake cool inside with door closed for 30 minutes.

3. Prop oven door open slightly and cool for another 30 minutes.

4. Remove from oven and cool completely at room temperature.

5. Refrigerate for at least 4 hours, preferably overnight.

decorate

1. Decorate with drizzled Nutella, whipped cream swirls, whole oreos and crumbled Oreos.