Grease a 20 cm springform tin.

Smash up 1 1/2 packs of oreos (approx. 230 g) until they resemble a fine crumb. You can use a food processor to do this or place the biscuits in a sandwich bag and smash with a rolling pin.

Melt 70 g of butter and add it to the smashed Oreos. Mix well until it is well combined.

Place it into the springform tin and press down firmly. Put it in the fridge whilst you get the cheesecake mix ready.

Whisk the cream cheese with the golden caster sugar until well combined. In a separate bowl, whip the double cream to stiff peaks.

Fold the double cream through the cream cheese, then add the vanilla bean paste and mix until it's all combined.

Smash up another 230 g of Oreo biscuits (1 1/2 packets) This time they do not need to be as fine as they were for the base. A mix of fine and chunky pieces is fine.

Fold this through the cheesecake mix.

Take the tin out of the fridge and spoon the cheesecake mix over the top of the cheesecake base. Smooth it out and place into the fridge for at least 4 hours but ideally over night.

To garnish the cheesecake, melt the milk chocolate in a heat proof bowl over a pan of simmering water. Leave to cool for 10 minutes before drizzling it all over the cheesecake.

Break up the remaining Oreos and scatter around the edge of the top.

Place it back into the fridge until it is ready to serve.