Oreo cake without gelatin

Ingredients for 1 servings:

• 60 g butter
• 4 packs of Oreo cookies, approx. 150 g each
• 400 g cream cheese
• 200 g sour cream
• 200 g whipped cream
• 300 g white chocolate
• 6 drops of vanilla flavor

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

for a 26cm springform pan

For the base, crush three packages of Oreo cookies in a blender. Briefly heat the butter and mix the melted butter with the crushed cookies. Pour the finished mixture into a 26cm springform pan and spread it evenly with a spoon, pressing it down firmly. For the cake topping, whip the cream until stiff peaks form. Then mix the cream cheese with the sour cream and vanilla extract. Briefly heat the white chocolate in the microwave and let it melt. Crush another half package of Oreo cookies, but not in the blender; there should still be some larger pieces. Fold the cookie crumbs into the cream cheese mixture. When the melted chocolate is no longer too hot, mix it into the mixture as well. Then fold in the whipped cream. Spread the cream on the finished base and, if you like, you can artistically scatter the remaining half package of Oreo cookies over the cake or use grated chocolate as an alternative. It’s best to refrigerate the cake overnight.