OREO cheesecake



  • In a bowl, add 24 crushed OREO biscuits, add the melted Butter OLYMPOS, mix with a fork, and then transfer the mixture in a 20/20 cm springform tin lined with parchment paper.
  • Spread the mixture and place it in the freezer for 10 minutes.
  • In a bowl, add the cream cheese, whisk with a hand mixer, then add the vanillin, sugar, and the OLYMPOS whipping cream 35% and whisk until the mixture thickens.
  • Add 8 crushed OREO cookies, mix gently, and pour the mixture into the springform tin.
  • Refrigerate for 1-2 hours and cut into pieces.