Blitz the Oreo Cookie Pieces in a blender for 20 seconds to give a fine crumb. Mix this crumb with the melted butter. Press the mixture firmly into the base of a 23 cm springform cake tin.

Melt the chocolate in a bowl over a saucepan of simmering water.

Meanwhile whisk the Philadelphia and sugar together. Also whip 160 ml of the cream until just thick.

When the chocolate has melted, heat the remaining 120 ml of cream until hot but not boiling. Stir this hot cream into the melted chocolate until well mixed.

Allow the chocolate mixture to cool until warm, but not hot and then whisk it into the sweetened Philadelphia. Finally fold in the whipped cream and 100 g CDM Small Chunks.

Spoon the mixture over the biscuit base and level the surface. Refrigerate the cheesecake for two to three hours to allow it to firm and set. Just before serving, remove from the tin, and sprinkle with the remaining 10 g of CDM Small Chunks. Serve cut into portions.