Oreo Cream Pie

Ingredients for 1 servings:

• 4 packs of Oreo cookies, 150 g per pack.
• 2 cups of cream cheese (large 300 g each)
• 2 cups of cream
• 100 g butter or margarine
• 200 g chocolate
• 1 pinch of vanilla
• 180 g powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 50 minutes

without baking

Crumble about 1.5 to 2 packages of Oreo cookies into small pieces in a food processor. Meanwhile, melt the butter in a small saucepan over low heat. Then mix both thoroughly, pour into the bottom of a 26cm springform pan and press down. Chill. Whip one cup of heavy cream until stiff peaks form and set aside. Beat the cream cheese until creamy. Stir in the powdered sugar. Crumble about 12 Oreo cookies and add to the cream cheese. Add the whipped cream and mix. Spread the cream over the cookie base, smooth it out, and chill. Heat about half a cup of heavy cream in a saucepan. As soon as it is steaming or boiling, remove the pan from the heat and add the chocolate pieces. Let stand for 2 minutes, then mix (I start with 150g and add more to taste; I want a nice, creamy ganache). Tip: You can also use more cream and more chocolate. Spread the ganache on the cake. Either leave the chocolate layer on top or mix a little with the cream. Finally, crumble a few Oreo cookies and sprinkle on top. Refrigerate for at least four hours, preferably overnight.