• Grease an 8 inch loose bottom springform pan. Line the bottom of the pan with baking paper.

To Make The Oreo Base

• Blitz the Oreos in a food processor. Alternatively, put the Oreos in bag, and smash them with a rolling pin. Aim for a fine crumb, but not dust! Add the vegan butter and process until everything is well combined.
• Transfer the Oreos to the springform pan and press them down firmly with your hands until the crust is compressed and solid. Put the pan in the fridge to chill.

To Make The Vegan Oreo Filling

• Using a stand mixer or an electric hand held mixer, mix the vegan cream cheese, vegan cream, icing sugar, and vanilla.
• Blitz the Oreos for the filling in the food processor. Stir them into the filling.
• Spoon the filling into the springform pan. Spread it out smoothly with a knife, and put the cake in the fridge to chill for at least 4 hours.

To Make The Topping (Optional)

• Melt the vegan dark chocolate and the coconut oil in the microwave. Allow the mixture to cool. Pour it over the top of the cake and spread it evenly across the top, allowing some excess to drip over the edges.
• Cut 4 of the Oreos in half and place them around the edges of the cake.
• Blitz the remaining 2 Oreos in the food processor and sprinkle the crumbs around the edges of the cake.