Chocolate-Topped Strawberry Cheesecake - cookies

Method

• Blitz the Oreos in a blender until they are finely ground. Pour into the bottom of a twenty-centimetre cake tin.
• Melt the butter and add it to the Oreo rubble. Stir until combined and then press the biscuits down to make a nice, thick base.
• Leave the cream cheese out of the fridge until softened (which shouldn't take long) before creaming it with sugar and flour. I ended up doing this by hand because my blender is so tiny, which was much easier than I had expected. You may want to add more sugar but I felt that my cheesecake was sweet enough as it was.
• When everything is happily incorporated, crack each egg in, one at a time, beating between each addition.
• Beat your single cream until thick, and fold it gently into the cheesecake mix. Add the vanilla, and pour on top of the Oreo base.
• As unintuitive as this next step is, it works: bake at 160 degrees Celsius (325°Fahrenheit) for forty-five minutes.
• Halve each strawberry and jigsaw them together on top to make a fresh strawberry layer.
• While the cake cools, prepare a dark chocolate ganache to top. Heat the cream and butter on the stove until it is bubbling but not quite boiling.
• Break the dark chocolate into shards in a heatproof container. Pour the heated cream and butter mixture over the chocolate. Stir with a fork to break up any lumps as the chocolate melts.
• Add some icing sugar to taste, remembering that the cake itself is probably going to be pretty sweet. As reflected in the ingredients list, I only used an extra tablespoon of sugar.
• Pour the warm ganache over the cooled cake and refrigerate overnight.
• Serve.