Part 7/8:
400ml heavy cream
1 tablespoon sugar
Extra crushed Oreos for topping
Preparation:
Crush the Oreos and mix with melted butter to form a crumbly base. Distribute into cupcake molds and press down.
In another bowl, beat the cream cheese with sugar and vanilla until smooth. Whip the heavy cream with sugar until stiff peaks form. Incorporate the whipped cream into the cream cheese mixture gradually, folding gently.
Layer the filling over the Oreo crusts, smoothing the top. Chill in the freezer for about 30 minutes. Meanwhile, whip additional heavy cream with sugar and fold in crushed Oreos for topping.
Decorate the cheesecakes with cookie crumbs and whipped cream. Serve chilled and indulge in the classic Oreo cheesecake flavor.