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HALF EVERYTHING BELOW AS THIS MAKES TWO CHEESECAKES
Combine the crushed Oreo biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
Pour the double cream into a bowl, add the cream cheese and whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
Carefully fold in the crushed Oreos.
Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
Store the cheesecake in the fridge until ready to serve.