01.  Grind the Oreo cookies in a food processor.

02.  Mix the result with the melted butter and grease the bottom of the IronPot 12cm Master Swiss pan.

03.  In a large bowl, beat the cream cheese with the icing sugar and vanilla flavoring until smooth.

04.  Separately, whip the cream until stiff and add to the cream cheese mixture, stirring gently.

05.  Pour this mixture over the cookie base in the IronPot.

06.  Store in the fridge for at least 4 hours, until firm.

07.  Decorate with more crushed Oreo cookies before serving.