
White chocolate and oreo cheesecake:
300g oreo cookies
50g butter (melted)
600g soft cheese
2 tbsp plain flour
100g golden caster sugar
vanilla extract
2 eggs
300ml soured cream
200g white chocolate (melted and cooled)
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.
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.
Spread the rest of the soured cream over the surface then chill for 2-3 hours or overnight.