We're creating a new definition of double stuffed Oreo.
For the base:
3 Golden Oreo sleeves
¼ cup butter, melted
For the chocolate mousse:
1 ½ cups milk chocolate chips
⅔ cup heavy cream
3 egg yolks
2 egg whites
⅓ cup sugar
¾ cup whipping cream
¼ cup chocolate sauce
1 Oreo Golden sleeve, crumbled
Make the base
In a large mixing bowl, crush the cookies then add butter. Stir to combine together.
In a cake ring, add cookie crumbled and press firmly down.
Make the chocolate mousse
In a saucepan, heat heavy cream.
In a large mixing bowl, add chocolate chips and pour hot heavy cream over. Allow to stand for a few seconds then mix vigorously until melted.
Next, add the egg yolks and sugar. Continue to stir.
Followed by egg whites. With a spatula in enveloping movements, incorporate egg whites to form peaks.
Add whipping cream and continue enveloping movements until completely combined and a smooth, creamy texture forms.
On the Oreo base, add 1 single layer of chocolate mousse and place in the fridge for 1 hour.
Remove from fridge and repeat the previous step to form the second layer.
Return to fridge for 1 hour before serving.
Remove from fridge and top cheesecake with chocolate sauce and crumbled Oreos.