1. Take the oreos and separate the filling from the cookie.

2. Put only 2/3 of the biscuits in the bowl, chop: 10 sec. speed. 7, add the melted butter, mix: 10 sec. speed 4-5.

3. Line the tray (with a diameter of 22 cm), possibly with a zipper, with parchment paper and transfer the mixture obtained, pressing carefully with your fingers, compact well and then place the tray in the refrigerator.

For the filling:

1. Prepare the whipped cream as per recipe and set aside.

2. Without washing the mug, add the cheese, the reserved white oreo filling and the sugar, mix: 30 sec. speed 4.

3. At this point, with gentle movements from bottom to top, incorporate the whipped cream and the oreos remaining and crumbled with your hands.

4. Pour over the base placed in the refrigerator and level it well with the help of a spoon.

5. Refrigerate for at least 6 hours (preferably overnight). Unmold and serve in slices... Buon appetito!