Serves 12

For the base

250g Oreo cookies

50g unsalted butter, melted

For the topping

500g cream cheese

1 tbsp vanilla extract

4 large eggs, separated

100g golden caster sugar

200g sour cream

200g Oreo cookies

Preheat the oven to 170C/325F/Gas Mark 3. Put your Oreo cookies into a freezer bag and bash with a rolling pin. Mix with the melted butter, then press firmly into a 20cm springform cake tin. Bake for 15 minutes, then leave to cool. Beat the cream cheese, vanilla extract, egg yolks and sugar, add the soured cream and beat again. Crumble in the remaining Oreos and stir. Whisk the egg whites into soft peaks, then fold them carefully into the cheese mixture, making sure you don’t knock out the air. Pour over the cooled base, then bake for 1 hour 45 minutes. Don’t open the oven door, not even for a peek. Once the cooking time is up and the cake is golden brown, turn off the oven. Open the oven door and leave the cake to sit for a further hour.

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