.900 g mascarpone

.280 g powdered sugar
.30 g cornstarch
.2 vanilla beans
.2.5 large eggs (140 g beaten eggs)
.250 ml whole liquid cream

The decoration
Oreos reduced powder 8–10 half Oreos for decoration

100 g mascarpone

100 g whole liquid cream

30 g powdered sugar

Preparation:

The Oreos crust
1.Butter a 22 cm diameter springform pan and line the bottom with parchment paper. For safety surround the outside of the aluminum foil mold.

2.Mix the Oreos finely and mix with the melted butter. Place this mixture on the bottom and sides of the springform pan and keep cool until the cream is ready

The cheesecake cream

1.Preheat your oven to 180°C NOT rotating heat.

2.In the bowl of your food processor mix (with the sheet) 300 g of cream cheese, 80 g of sugar, vanilla and cornstarch at slow speed, scraping several times the edges of the bowl with a maryse then incorporate the rest of the cream cheese.

3.At medium speed, add the remaining sugar and eggs one by one, mixing well after each addition. Then add the liquid cream, scrape the edges of the bowl and mix just what you need to make the cream homogeneous.

4.Place the springform pan in a larger dish, pour the mixture into the pan and pour hot water into the larger container. Place everything in the oven for 1h15, do not open the door for the first 30 minutes and cover with aluminum foil as soon as it is golden enough. If the water boils, it is too hot, you must add cold water. Also make sure that there is always a little more than 2 cm of water in the water bath. The cheesecake is baked when the center shakes when you move the mold.

5.Once the cheesecake is cooked, take it out of the oven, remove it from the bain-marie, remove the foil and let it cool in its mould on a rack and do not touch it for the next 2 hours! Move it as little as possible to avoid creating crevices

6.For the decoration I covered the top of the cheesecake with a thin layer of chantilly mascarpone (mascarpone+liquid cream+sugar together in the robot bowl and whipping) that I sprinkled with Oreos crumbs then I alternated small piles of chantilly with half Oreos.