PREPARATION:
1. For the base, crush 20 complete cookies. The best way to do this is with a mortar.
2. Heat the 50 g butter in a saucepan until it has melted and mix it with the biscuit crumbs in a bowl.
3. Then put the mixture into a springform pan greased with butter, smooth it out with a spoon and press it lightly into the base.
4. For the filling, put the quark, cream cheese, sugar, vanilla sugar, flour and eggs in a bowl, then mix everything well with a mixer. Pour the finished mixture into the springform pan and smooth it out nicely.
5. Now cover the surface with Oreo halves (as many as fit on top). To do this, simply twist the cookies apart.
6. Now the cake goes into the oven at 150°C (fan oven) on the penultimate rack for 40 – 50 minutes and then into the fridge for at least 5 hours. The cake is always eaten slightly chilled.
7. Since I always make the cake in a 20mm springform pan, I always have a bit of the base, filling and cookies left over for decoration. I then still bake mini Oreo cheesecakes in my silicone muffin cups.
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