Make the Oreo ganache

• Heat the single cream, sea salt, vanilla, condensed milk and milk powder in a saucepan until warm, without boiling.
• Pour over the white chocolate and leave for 1 minute, then stir until smooth.
• Mix in the melted butter.
• Cover the surface with plastic wrap and refrigerate overnight.

Finish the ganache

• Whip the chilled ganache to soft-medium peaks.
• Fold in the Oreo crumbs.

Prepare the base

• Crush the Oreo biscuits into fine crumbs and mix with the melted butter.
• Press firmly into the base of a 9-inch springform pan.
• Chill.

Make the cheesecake filling

• Beat the cream cheese, mascarpone, icing sugar, vanilla pod seeds and condensed milk until smooth.
• In a separate bowl, whip the double cream to stiff peaks.
• Fold the whipped cream into the cream cheese mixture until combined.

Assemble

• Spread the Oreo ganache over the chilled base in an even layer.
• Spoon the cheesecake filling on top and smooth the surface.
• Chill until set.

Decorate

• Pour over the melted white chocolate spread.
• Chill.
• Decorate with extra Oreo cookies, then slice and serve.