From the 300 g of Golden Oreo cookies, set aside 5–6 cookies for decoration if desired.

Separate the remaining cookies and scrape out the cream filling with a knife. Reserve the filling for the cheesecake mixture.

Crush the cookie parts into fine crumbs.

Mix the crumbs with the melted butter and milk until evenly combined.

Press the mixture firmly into the base of an 18–20 cm cake pan.

Place the crust in the refrigerator while you prepare the filling.

In a mixing bowl, beat the mascarpone cheese, powdered sugar, and reserved cookie filling until smooth.

Add the cold heavy cream and whip until the filling becomes firm and smooth.

Spread the filling evenly over the chilled crust.

Melt the white chocolate over a double boiler.

Drizzle the melted white chocolate over the top of the cheesecake using a spoon or piping bag.

In a clean bowl, whip the 100 ml heavy cream and 100 g mascarpone cheese until firm.

Transfer to a piping bag and decorate the top of the cheesecake.

Sprinkle with a little crushed cookie if desired and add the reserved cookies on top.

Chill the cheesecake in the refrigerator for 2–3 hours before slicing and serving.