Steps

• For the base, use 300 g of Oreo cookies.

  

• Chop them in a food processor, and transfer them to a bowl.

  In a small pot, melt the butter and add it to the cookie crumble. At this point, mix with the whisk until the powder has fully absorbed all the butter.

  

• Place the springform pan directly on the dish, pour in the mixture, and level it with the back of a spoon.

  

• Along the edge of the pan, place a row of cookies that will serve as the edge of the cake.

  I preferred to put them now, as softening will facilitate slicing the pieces.

• Now you can transfer the cake pan to the fridge for 30 minutes, and in the meantime, let’s prepare the cream. In a small pot, pour the milk, add the vanillin and sugar, and then..

  

• add the cocoa, and blend so that the cocoa dissolves well. Bring to a boil, then turn off the gas.

  

• Add the gelatin sheets. Mix well until they have melted.

  

• After the gelatin, now it’s time for the cream cheese, add it to the mixture in spoonfuls, and mix or blend until everything is melted

  

• Now that we have the entire preparation ready, all that’s left is to assemble the cheesecake.

• If some cookies have broken, crush them further, and then you can place them on the base. It will be delightful to find them in the filling.

  On the bottom of the pan, over the cookie, gently pour the cream.

  

• Place in the fridge for at least 4 hours.

  After the time has passed, run a blade between the pan and the edge, and gently open the springform clasp of the pan,

  

• Decorate: With the remaining cookies and chocolate puffed rice.

  Here is the Oreo Cheesecake by Rita Amordicucina ready

  

• Put the butter in the jug and melt it at 104°F for 2 min at speed 1

  

• For the base, use 300 g of Oreo cookies

  Chop them together with the butter for 1 min at speed 6, then scrape with the spatula and repeat the operation until the mixture is crumbly.

  

• Place the springform pan directly on the dish, pour in the mixture, and level it with the back of a spoon. Along the edge of the pan, place a row of cookies that will serve as the edge of the cake.

  

• I preferred to put them now, as softening will facilitate slicing the pieces.

  Now you can transfer the cake pan to the fridge for 30 minutes, and in the meantime, let’s prepare the cream.

• Pour the milk into the mug, add the vanillin and cocoa, and blend so that the cocoa dissolves well. 1 min at speed 5.

  Then 3 min at 212°F at speed 1, add the gelatin sheets. Mix well at speed 5, until they have melted. It will take about 3 min

• After the gelatin, now it’s time for the cream cheese, add it to the mixture in spoonfuls, while the Bimby is running at speed 4 until everything is melted. If necessary, put the measuring cup and blend 1 min at speed 8.

• Now that we have the entire preparation ready, all that’s left is to assemble the cheesecake.

  If some cookies have broken, crush them further, and then you can place them on the base. It will be delightful to find them in the filling.

  

• On the bottom of the pan, over the cookie, gently pour the cream.

  Place in the fridge for at least 4 hours.

  

• After the time has passed, gently open the springform clasp of the pan, and decorate: With the remaining cookies and chocolate puffed rice.

  With the help of our friend Bimby, we have made the Oreo Cheesecake by Rita Amordicucina