Place the Oreo cookies into a food processor or blender and whizz until you get fine crumbs.

In a medium heatproof bowl, melt the butter in a microwave. Stir the crushed cookies into the melted butter until combined.

Press the cookie mix into a lined tin (see tips), using the back of a spoon or measuring cup to help firmly press down. Put this in the freezer while making the cheesecake filling.

In a microwave (20 secs at a time) or over a double-boiler, gently melt the white chocolate, stirring until smooth. Set this to one side to allow it to cool to room temperature.

Whip the cream for several minutes, using an electric mixer or stand mixer, until it forms soft peaks.

In a separate bowl, beat the room temperature cream cheese and Bailey’s until smooth and fluffy, then beat in the cooled melted white chocolate until combined.

Gently fold the whipped cream into the white chocolate mix until smooth, being careful not to overmix.

Spread the filling evenly over the chilled base, smoothing gently, then cover with cling film and refrigerate for at least 4hrs or overnight. Refrigerate for at least 4 hours (preferably overnight) until set.

If using, grate a bar of white chocolate into a bowl and top your set cheesecake with the white chocolate shavings, then remove from the tin, cut into slices and enjoy!