Prepare your chocolate cookie crust and refrigerate, while you prepare the cheesecake filling.
In a high speed blender or food processor, blend the Oreos until a fine texture remains.
In a mixing bowl, beat your double cream until stiff peaks form.
Add your cream cheese and caster sugar and beat until combined.
Using a rubber spatula, fold through the crushed Oreos until combined.
Transfer the Oreo cheesecake mixture onto the chocolate crust. Cover with more crushed cookies and refrigerate for at least 6 hours, or overnight.
* To make a chocolate cookie crust, mix 3 cups crushed Oreos with 5 tablespoons butter, until combined. Transfer to an 8-inch springform pan to firm up,** You can use monk fruit sweetener, erythritol, or any sweetener of choice. TO STORE: Cheesecake should always be stored in the refrigerator, in a sealed container or covered with plastic. The cheesecake will keep well for up to 2 weeks. TO FREEZE: Freeze leftover portions of the cheesecake, by placing them in a freezer friendly container, and storing for up to 6 months.