Prepare the Tin and Oven: Preheat your oven to 180°C (160°C fan). Grease and line the base of a 23cm (9-inch) springform cake tin. To prepare for the water bath, wrap the outside of the tin in a double layer of heavy-duty aluminium foil, ensuring it's completely watertight.

Make the Biscuit Base: Place the 300g of Oreo biscuits into a food processor and blitz until they form a fine crumb. If you don't have a processor, pop them in a sealed bag and bash with a rolling pin. Pour the crumbs into a bowl, add the melted butter, and mix until it looks like damp sand. Tip this into your prepared tin and press down firmly and evenly with the back of a spoon. Bake for 10 minutes, then set aside to cool. Reduce the oven temperature to 160°C (140°C fan).

Start the Filling: In a large bowl, using an electric mixer on a low speed, beat the room-temperature cream cheese until completely smooth and free of lumps. This step is crucial, so take your time. Scrape down the sides of the bowl often.

Add Sugars and Creams: Add the caster sugar and salt, and beat on low speed until just combined. Gently mix in the soured cream and vanilla extract. What works best for me is keeping the mixer on low throughout this process to avoid whipping too much air into the batter.

Incorporate the Eggs: Add the eggs one at a time, mixing on low speed until each one is just incorporated. Do not over-mix! Over-beating at this stage is the main cause of cheesecakes cracking.

Fold in the Oreos: Gently fold the 150g of chopped Oreos into the batter with a spatula. Pour the filling over your cooled biscuit base and smooth the top.

Bake in a Water Bath: Place the foil-wrapped tin into a large roasting tray. Carefully pour boiling water into the roasting tray until it comes halfway up the sides of the cheesecake tin. Bake for 1 hour to 1 hour 15 minutes. The cheesecake is done when the edges are set, but the centre still has a slight wobble.

Cool Down Slowly: Turn off the oven, crack the door open, and leave the cheesecake inside to cool for at least 1 hour. This slow cooling process is another key step to prevent cracks.

Chill Completely: Remove the cheesecake from the water bath, take off the foil, and let it cool completely on a wire rack. Once at room temperature, cover with cling film and refrigerate for at least 8 hours, but preferably overnight.

Decorate and Serve: Once chilled, carefully run a knife around the edge and release the springform tin. To decorate, whip the double cream with the icing sugar until soft peaks form. Pipe or spoon it onto the cheesecake and top with mini or crushed Oreos. For a simpler meal, you could follow it up with our delicious Moist Banana Bread Recipe another day.