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Method Prep:20min › Extra time:2hr chilling › Ready in:2hr20min
Put the butter in a saucepan over a medium heat and melt gently. While butter is melting, place the digestives into a sealable freezer bag and use a rolling pin to bash the digestive biscuits to crumbs.
Add the biscuits to the butter and stir together for 10 minutes. Grease and line the base of a 23cm (9in) springform cake tin. Spoon the butter crumbs evenly into the tin and press down with the back of a spoon to compact.
Combine the cream cheese, caster sugar and cream together in a bowl. Use an electric whisk to whisk the ingredients together until creamy and thick, careful now because over-whisking spoils the cheesecake. Spread this mixture on top of your butter and biscuit base.
Finally, add the Oreo® cookies in a 5-point star on the top of the cheesecake. Chill in the fridge for a few hours before serving.