1. Place the digestive biscuits in the chopping bowl attachment of our 700W Hand Blender and blend until you have reached a breadcrumb consistency (keep the Oreo cookies whole).
2. Mix the chopped biscuits with the melted butter and combine until all the biscuits are coated with the butter.
3. Press the biscuit mixture into an 8 inch (preferably loose-bottomed) cake tin until smooth and even.
4. Carefully arrange the 8 Oreo cookies on top of the base, gently pressing them down into the crushed biscuits, smoothing back in and around the edges. Use a cocktail stick to mark where each Oreo cookie sits (you will need to know this later). Allow to chill.
5. Make up the Dalgona Coffee; whisk the instant coffee, sugar and hot water in a bowl until pale in colour and thick in volume, set aside.
6. In a large bowl, mix together the mascarpone, cream cheese and vanilla essence, slowly adding the coffee to the mix and making sure the mixture is smooth.
7. Spoon the coffee and cheese mixture onto the biscuit base and smooth over.
8. Decorate your cheesecake with crushed Oreo cookies over where the Oreo cookies sit in the base to mark the servings. Remove any cocktail sticks, then scatter the white choc shavings over the top.
9. Place in the fridge to chill and set.
10. We recommend enjoying a slice with a cup of Dualit's Indian Monsoon coffee.

Tips:

• Place coffee beans on top as decoration to mark the servings.
• Crush the Oreos and fold into the cream mixture in place of on the base.
• Try different types of biscuits that pair well with coffee.
• Make our meringue kisses, coffee flavoured and crush these for the inside, or place on top as decoration.