Name: Black and white Oreo cheesecake
Total time: 1 h 15 min
Yield: Serves 8
Cuisine: American
Ingredients: 300g Oreo™ cookies; 50g butter, melted; 600g soft cheese; 2 tbsp plain flour; 100g golden caster sugar; vanilla extract; 2 eggs, plus 1 yolk; 300ml pot soured cream; 200g white chocolate, melted and cooled

Black and white Oreo cheesecake cut into six pieces, next to a knife and placed on a black plate

300g Oreo™ cookies
50g butter
melted
600g soft cheese
2 tbsp plain flour
100g golden caster sugar
vanilla extract
2 eggs
plus 1 yolk
300ml pot soured cream
200g white chocolate
melted and cooled

Method

step 1
Heat the oven to 180C/fan 160C/ gas 4. Pull apart the biscuits and scrape out the filling (discard or eat!). Whizz the biscuits in a food processor, pour in the butter then whizz again. Press into the base of a 20cm springform tin and bake for 5 minutes, then cool.
step 2
Beat the soft cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and half of soured cream until light and fluffy. Stir in the white chocolate and pour into the tin. Bake for 40 minutes and then check – it should be set, but wobbly in the centre. Leave in the tin to cool completely (if you can leave it in the oven to cool with the door open a little, it shouldn’t crack). Spread the rest of the soured cream over the surface then chill for 2-3 hours or overnight.