150 g (roughly 6 oz) cream cheese, at room temperature
100 g (roughly 4 oz) dark chocolate, melted
Directions
To make the crust: combine all the ingredients (24 Oreos, 4 tbsp butter) and add to a food processor. Pulse until smooth (alternatively place the ingredients in a ziplock bag and smash with a rolling pin). If you use solid butter, it might harden quickly- you can add a tbsp of water to soften up the mixture.
Press onto the bottom of a 9 inch square pan that has been lined with parchment paper and set aside in the refrigerator to harden.
For the filling: melt the white chocolate either over a double boiler or in the microwave for 15 second increments, stirring in between.
Beat the cream cheese and gradually add in the white chocolate until it forms a smooth mixture.
Fold in the 12 Oreos.
Spread the mixture over the base and top with the 6 roughly chopped Oreos.
Chill for 2 hours.
Before cutting, drizzle with the melted chocolate.
