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1
Line the cake pan with parchment paper.
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2
Preheat the oven to 160C (325F).
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3
Boil water for baking later.
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4
Oreo cookies: Remove the cream filling, and grind into small pieces in a mortar or food processor.
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5
Roughly smash 8 cookies for inside the cake.
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6
Set aside 30 g ground cookies for the top, and mix melted butter into the rest.
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7
Press down the buttered cookies into the bottom cake pan, and spread out.
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8
Chill in the refrigerator.
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9
Mix cream cheese until softened.
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10
Add 1/3 of sugar, heavy cream, and corn starch in that order, mixing well with a whisk with each addition.
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11
Make the meringue: Add the rest of the sugar into the beaten egg whites and whisk.
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12
Make a smooth, firm meringue that's shiny on the surface.
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13
Add 1/3 of the meringue into the mixture from Step 4, mix lightly, and then add rest of the meringue.
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14
Fold in lightly with a rubber spatula.
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15
Add the roughly smashed 8 cookies, mix lightly and pour into the cake pan.
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16
Sprinkle the set-aside cookies on the surface.
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17
Bake for 45 minutes in a 160C (325F) oven by placing the cake pan in a baking sheet filled with hot water.
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18
Freshly baked cheesecake is soft.
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19
Once it has cooled down slightly, remove the parchment paper on the sides, and chill in the refrigerator for more than half a day.
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20
This is a real Starbucks cookies and cream cheesecake!
