2 1/2 cups crushed Oreos (with centre cream removed)
6 tablespoons melted butter
2 cups dark chocolate chips
800g cream cheese, slightly softened at room temperature
1 cup icing sugar
2 cups thickened cream
2 teaspoons vanilla extract
In a bowl, mix crushed oreos and butter and stir to combine. Pour into the bottom of a non-stick springform 22cm cake tin, pressing mixture down with the back of a spoon to compact it down. Set aside.
In a microwave-safe bowl, add dark chocolate chips and melt in microwave in 30 seconds bursts until melted. Set aside.
In the bowl of an electric mixture, add cream cheese and mix on medium speed until softened. While motor is still running, add sugar one tablespoon at a time. Set aside.
In another bowl, add cream and whisk with electric beater until soft peaks form. Add vanilla extract and beat until stiff peaks form. Add cream cheese mixture and mix to combine. Remove half the mixture and set aside.
With the remaining mixture, add one cup of the melted dark chocolate and stir to combine. Add to the bake tin on top of the biscuit base and smooth out to make an even layer. Then add the remaining white cheesecake mixture which was set aside on top of the chocolate layer, and smooth out again to make another smooth layer.
Refrigerate cake for an hour. Remove from fridge and top with remaining melted chocolate and leave to set. Remove side of springform tin and serve.