Recipes

1- split oreos and keep the pieces without cream filling to one side

2- crush cream covered sides with a rolling pin in a large bowl

3- add mascarpone, sugar and vanilla then combine thoroughly

4- line 4 individual pudding moulds with cling film then fill with mixture

5- wrap ends of cling over the top of the mix and chill in fridge until next step

6- crush rest of biscuit pieces with a rolling pin and add the melted butter

7- mix well then remove moulds from fridge and top with bicuit mixture

8- smooth bases then rewrap and place back in fridge for at least 1 hour or until needed

9- melt the dark chocolate in a heatproof bowl over some gently simmering water until silky

10- serve cheesecakes with a dollop of warm melted chocolate on top