1. Melt the butter in a microwave safe, medium sized bowl.
2. Place biscuits in the chopping bowl attachment of our 700W Hand Blender and blend until you have reached a breadcrumb consistency.
3. Mix the chopped biscuits in with the melted butter and combine until all the biscuits are coated with the butter.
4. Press the biscuit mixture into an 8'' (preferably loose-bottomed) cake tin until smooth and even.
5. Carefully arrange the 8 oreos around on top of the base and gently press them down into the crushed biscuit base, smoothing back in and around the edges, then allow to chill.
6. Make the coffee with 1tbsp icing sugar to sweeten and allow to completely chill before using.
7. 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.
8. Use a cocktail stick to mark where the oreos sit, two will be sufficient if the oreo's are evenly placed.
9. Spoon the coffee and cheese mixture onto the biscuit base and smooth over.
10. Decorate your cheesecake with crushed oreo's over where the oreo's sit to mark the servings, remove any cocktail sticks, then scatter the white choc shavings over the top.
11. Place in the fridge to chill and set.
12. Enjoy with a cup of dualit indian monsoon expresso coffee.

Tips...

Place coffee beans on top as decoration to mark the servings.