Baking | Oreo Basque 6-inch Recipe

1️⃣ Remove the cream filling from Oreo cookies and grind them into a smooth paste using a meat grinder. Add melted unsalted butter and mix well. Pour the mixture into a 6-inch mold and press it firmly into the mold, ensuring the inside is covered with Oreo cookies. Refrigerate until ready to use. 2️⃣ Mash softened cream cheese with a silicone spatula until smooth. Add granulated sugar and mix well. Add eggs and mix until smooth before adding the next egg. Add 2-3 drops of vanilla extract (optional). Add sifted cornstarch and mix well. Add heavy cream and mix well. Sift the mixture twice and pour it into the mold. 3️⃣ Preheat oven to 220 degrees Celsius and bake for 20-23 minutes. Let it cool naturally and then refrigerate for at least 4 hours. 4️⃣ Oreo cream (whip the cream filling until smooth, whip heavy cream on low speed until thick, then add the Oreo cream and mix well. Transfer to a piping bag and set aside. 5️⃣ Pipe Oreo cream onto the surface and sprinkle with Oreo crumbs.