Cookies 'n' Cream (Oreos) Cheesecake

This is one of those unbaked cheesecakes.  I'd been thinking about how you would make it for a while and when I was happy with how to go about it I set about making it one evening when friends were calling over.  


Typically with cheesecakes I use cream cheese and all is good with the world, except this time no cream cheese.  What was worse is that the local shop had none and I felt guilty sending my other half out by bicycle on a November's evening to hunt and gather (did I mention he has a broken shoulder).  I would have gone myself but I was mid marathon cookie baking session and couldn't leave the oven.  So, back over the road I go to the Spar and eyed the 0% fat cottage cheese (it reminds of misery in a tub, food that people eat when they're dieting that they wouldn't normally touch if that's all that was left in the fridge to eat till payday) .  It came home with me and after blending it with double cream, vanilla extract, icing sugar and that fluffy white stuff that you get in Oreos and a few mushed up Oreos it looked and tasted really nice.  


Interesting point to note is that despite using a stand mixer the cottage cheese didn't breakdown completely but that was hidden by the texture of crushed cookies.  The recipe below doesn't use the cottage cheese method but by all means swap the cottage cheese for the cream cheese and give it a go.


2 packets of Oreos (regular sized)
1 packet of cream cheese
250ml Double Cream
50g Butter
25g Icing Sugar
Minature oreos to decorate

Method

1. Split the Oreos in half as if you were going to lick them
2. Put the oreo cookies in a plastic bag and beat with a rolling pin.  Melt butter and add two thirds of the crushed Oreo crumbs to the butter.  If the mix is not moist enough to stick together don't be shy about adding more melted butter.  This will be the crust of the cake so it needs to hold together.  Press the Oreo crumbs into a spring form or loose bottomed tin.  Allow to cool and then put the base in the fridge to set completely.
3. Scrape out the white stuffing and put it in a large bowl with the cream cheese and icing sugar and mix well. Add the double cream a little at a time until its all combined then whisk to thicken and add air.  Finally fold in the remainder of the Oreo cookies.  At this point taste it.  It may need a little extra sweetening or some vanilla to balance the taste of the sweet and the sour of the cheese.
4. Spread the Oreo cream mixture over the base and decorate with miniature or crushed Oreos
5. Put back in the fridge to set. Remove from Spring form tin and eat in large quantities.