In a pot, add in whipping cream and instant coffee. I'm using ⅓ cup (20 gr) of instant coffee 100% arabica for that wonderful intense coffee flavour in this cheesecake. Feel free to use ¼ cup (15 gr) or adjust to your taste.

Heat on low and stir until the coffee is totally dissolved. Don't let the cream boil. Pour in a jar and leave it to cool to room temperature. Then keep in the fridge until it's very cold before using. I highly recommend preparing this coffee cream 1 day earlier.

Smash the oreo biscuits together with the cream filling, into fine crumbs. You can use food processor to make it easier.

Place the oreo crumbs in a bowl and add melted butter. Mix until the mixture becomes like wet sand.

Pour the mixture into a 8 inch (20 cm) springform pan and spread evenly. Use the bottom of a glass to press it tightly to the base. Put in the freezer for 30 minutes while we continue with the cheesecake.

Add cream cheese into a bowl and whisk for a few minutes until it's light and fluffy. Add in icing sugar, vanilla extract and mix until well combined. Set aside.

Pour chilled coffee cream into a bowl and whisk until soft peaks. Pour into the cream cheese mixture. Mix everything together until the mixture thickens. Don't over mix it to avoid the cream from splitting.

Spoon the cheesecake mixture into our previously chilled pan. Using a spatula, spread it evenly. Gently hit the pan against the working surface, just to let everything settle in.

Chill in the coldest part of the fridge for minimum 48 hours or until fully set. This cheesecake doesn't use gelatin so it does need a longer time to set. Once it has set, run a knife all around and gently remove from the pan. Pipe some whipped cream on top or decorate as you wish. Serve and enjoy!