A layered cookies & cream cake with rich Oreo crust, smooth vanilla cream filling, blue chocolate ganache drip, and lots of Oreo toppings — perfect for birthdays and celebrations!

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📝 Ingredients:

For the Crust/Base Layer:

• 2 cups Oreo crumbs (filling removed)

• 1/3 cup melted butter

For the Vanilla Cream Cheesecake Layer:

• 500g (2 blocks) cream cheese, softened

• 1 cup powdered sugar

• 1 ½ tsp vanilla extract

• 1 ½ cups heavy whipping cream

• 1 tbsp gelatin + 2 tbsp water (optional, for firmer texture)

• 1 cup chopped Oreos (with filling)

For the Blue Ganache Drip:

• 150g white chocolate, chopped

• 1/4 cup heavy cream

• A few drops of blue food coloring

For Decoration:

• Whipped cream or buttercream (blue and white tinted)

• Whole and crushed Oreos

• Mini Oreo pieces or chocolate chunks

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🥣 Instructions:

1. Make the Crust:

   • Mix Oreo crumbs with melted butter.

   • Press into the bottom of a springform pan.

   • Freeze for 15 minutes to set.

2. Prepare the Cheesecake Filling:

   • Whip the heavy cream to soft peaks; set aside.

   • In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

   • (Optional) Dissolve gelatin in warm water and mix into cream cheese mixture for extra hold.

   • Fold whipped cream into the cream cheese mixture.

   • Gently fold in chopped Oreos.

   • Pour over the crust and smooth the top.

   • Chill in fridge for at least 4–6 hours or overnight.

3. Make the Blue Ganache Drip:

   • Heat heavy cream until hot but not boiling.

   • Pour over white chocolate and let sit 1–2 minutes.

   • Stir until smooth. Add blue food coloring and let it cool slightly.

   • Pour over the top of the chilled cheesecake, letting it drip down the sides.

4. Decorate:

   • Pipe blue and white swirls of whipped cream or buttercream on top.

   • Place whole Oreos, crushed cookies, and chocolate chunks decoratively.

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✅ Tips:

• For a no-bake version, skip gelatin and freeze instead of refrigerate.

• Use gel food coloring for a vibrant drip effect.

• For a baked version, bake the crust at 170°C (340°F) for 10 minutes before adding the filling.