Use a cake tin without a bottom. Place the tin on a cake plate. I used a 24cm round tin. When I halved the recipe, I used one that is 18 cm.
4
Put in the crushed oreos and spread it out on the bottom of the tin. Put it in the fridge.
5
Melt vegan chocolate over a water bath or in the microwave.
6
Whip vegan cream until stiff using a machine or hand whisk. This takes 1-2 minutes.
7
Add the melted vegan chocolate to the cream, if/when it's not too hot. Whip together.
8
Put the chocolate filling over the cake base and spread it out. Put back in the fridge.
9
Whip vegan cream with vanilla sugar until creamy.
10
Add vegan cream cheese and icing sugar. Whisk everything together.
11
Put the cream cheese over the chocolate filling and spread it out.
12
Crush oreos and place on top of the cake. Press it a little into the cream cheese. If you are not going to eat the cake the same day, do this just before serving, otherwise the biscuits will get soft!
13
Place back in the fridge and leave for at least 2 hours before slicing.
