Pie so good you'll want to inject it right into your mouth.
For the crust:
1/3 cup butter, unsalted and melted
For the cheesecake:
1 cup white chocolate, roughly chopped
1 cup cream cheese, liquid drained
1 tbsp coffee powder
1 tsp vanilla extract
1 cup heavy cream
2 tbsp powdered sugar
3/4 cup salted caramel sauce
3/4 cup heavy cream, whipped
Make the crust: In the bowl of a food processor, add the Oreos and blend to a fine crumble. Next, drizzle in the melted butter and mix until everything is combined.
In an 8-inch springform cake pan, add the mixture, and spread evenly so it covers the base and sides of the pan so it forms a crust. Next, place in the fridge until needed.
Make the cheesecake: In a heatproof bowl over a Bain Marie, gently melt the white chocolate. Once melted, remove the bowl from the heat, and allow to sit until the chocolate is slightly cooled.
In a large bowl, mix the cream cheese, coffee powder, and vanilla until soft, then fold in the slightly cooled, melted white chocolate. Softly, whip the cream with the powdered sugar until thickened but the peaks don’t hold their shape. Then fold into the white chocolate mixture. Pour the mixture into the Oreo crust. Smooth the top, cover with Saran wrap and refrigerate for 4 hours.
To assemble: Remove the cheesecake from the fridge.
In a piping bag, add the salted caramel sauce. Working swiftly, pipe the caramel into the cheesecake, injecting it throughout the pie. Don't worry too much if the caramel spills over the top of the pie, you’ll decorate the pie later. Once all the caramel is used, place the cheesecake back into the fridge for another 4 hours at least.
To serve: In a piping bag fitted with a star nozzle, add the whipped cream. Pipe a border of cream around the outside of the pie. Sprinkle the chocolate shavings over the center, and serve. Enjoy!