For the base, crush the Oreos in a food processor or blender, pour them into a bowl and mix with the melted butter.

Pour into an 8" springform tin and press down firmly

For the cheesecake, melt the white chocolate in the microwave and set aside to cool.

Whisk double cream to stiff peaks.

In another bowl, add the cream cheese and icing sugar and whisk until combined.

Add the (cooled) melted white chocolate and whisk this in, then fold in the whipped double cream.

Spoon mixture onto the base, smooth out and refrigerate overnight.

For the topping, melt white chocolate and double cream until smooth, then allow to cool.