Creamy cheesecake topped with golden oreos and white chocolate
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4.
Start by whizzing up the Golden Oreos into fine crumbs using a food processor
Add the melted butter to the crumbs and then press the mixture into a 23cm springform tin, making sure it is compact and even. Chill it for 30 minutes in the fridge
Using an electronic hand mixer whisk up the egg whites of the eggs until stiff
Pour the mixture over the chilled biscuit base and bake it for 40 minutes. Make sure to put the tin onto a baking tray as butter may leak out. Let it cool fully to room temperature before decorating