prepare the crust

1. Separate the cookie from the cream. You can use whole oreo cookies if you prefer but you’ll need to adjust the butter quantities. Crush your Oreo cookies into fine crumbs using a food processor. If you don’t have one, place the cookies in a ziplock bag and crush them with a rolling pin until they resemble sand.
2. Combine the Oreo crumbs with melted butter and mix until fully coated and the texture feels like wet sand.
3. Pour the mixture into your springform pan. Press firmly using the bottom of a glass or measuring cup to create an even base.
4. Place in the fridge to set while preparing the filling.

Make the cheesecake filling

1. In a mixing bowl, add room-temperature cream cheese. Work it gently with a spatula until smooth and creamy with no lumps. Avoid using a whisk here, as it changes the cheesecake’s dense and creamy structure.
2. Slice three vanilla beans, scrape out the seeds, and add them to the cream cheese. Mix with a spatula until well combined.
3. In a separate clean bowl, whip heavy cream with powdered sugar to soft peaks using an electric whisk. Be careful not to overwhip.
4. Gently fold half of the whipped cream into the cream cheese mixture until almost combined. Then fold in the remaining half carefully to keep the mixture light and airy.

Assemble the cheesecake

1. Take the prepared crust from the fridge. Pour the cheesecake filling over the Oreo base.

2. Smooth the top with a spatula to create a clean, professional finish.
3. Cover the pan with plastic wrap or place in an airtight container. Refrigerate for at least 12 hours or overnight to allow the cheesecake to set fully and develop a creamy vanilla flavor.

Prepare the chocolate ganache

1. Heat heavy cream in a small saucepan until steaming but not boiling.
2. Pour the hot cream over chopped white chocolate. Let it sit for 2-3 minutes.
3. Stir gently until smooth and glossy. Let it cool slightly before pouring over your set cheesecake.

decorate and serve

1. Remove the cheesecake from the springform pan carefully.

2. Pour the cooled white chocolate ganache over the top, spreading evenly. Refrigerate for 1 hour

    

3. Slice using a sharp knife dipped in hot water and wiped clean between each cut for neat slices.
4. Serve cold and enjoy every creamy, vanilla-infused bite.