Cooking Steps

1. 

   Step1:Add the chopped Oreo biscuit to the cream. Mix wel

2. 

   Step2:The bottom of the 4-inch round stainless steel mold is wrapped with a plastic wra

3. 

   Step3:Pour the bottom of the mixed Oreo biscuit into the mold. Flatten it with a spoon and refrigerate it

4. 

   Step4:400g light cream and 40g sugar until 60-70

5. 

   Step5:Soften cream cheese at room temperature, add 30g sugar and mix with egg beater until it is smooth without particle

6. 

   Step6:Mix the whipped cream and chees

7. 

   Step7:Roll the Oreo biscuits into a fine sand. Add the cheese paste. Mix gentl

8. 

   Step8:Prepare a bormec silicone mold for a chef. Put the Oreo cheese paste into the flower mounting bag

9. 

   Step9:Fill the mould. Shake lightly. Refrigerate for at least 6 hour

10. 

    Step10:Gently push the bottom of Oreo biscuit out of the mol

11. 

    Step11:Gently push the frozen cheesecake up. Remove from the mol

12. 

    Step12:Almond chocolate coins in bow

13. 

    Step13:Light cream heated over low heat and poured into chocolate coin

14. 

    Step14:Let stand for a few minutes and mix until the chocolate melt

15. 

    Step15:Assemble the bottom of the biscuit and the body of the cak

16. 

    Step16:Almond chocolate ganache is put into the mounting bag. It is squeezed into the groove. Put on the cone omelet. Sprinkle the Orio biscuit pieces for decoration