Oreo & Almond Meringue Cake 
 

• Adjust an oven rack to the middle position and preheat to 180C° (356F°) about 30 minutes before baking.
   
• Bakers tip; Keep the egg whites chilled: When you whip cold egg whites, the protein is tougher and breaks down more slowly, which, once acid and powdered sugar are introduced, results in a stronger meringue.
   
• Baker note; You can use a food processor to pulse/blend the Oreo cookies into fine crumbs as well the whole almonds, but be careful not to run it for too long when grinding almonds so that the fat in the almonds separates. Alternatively, you can buy pre-ground almonds (not almond flour)."
   
• Grind the 100-gram whole almonds first and set aside. Then grind the 300-gram Oreo cookies ( approx 2 pkg, use both the cream filling and Oreo cookie) with a grinder if you have one. For the Oreo Almond Meringue Cake, you´ll need 150-gram finely grated Oreo cookie crumbs. Set the remaining finely grated Oreo cookie crumbs aside for the cheesecake layer.
   
• Line and lightly grease the sides and the bottom of a 23 cm (9 inches) springform, and line parchment paper. Add 1-2 tablespoons of finely grated Oreo crumbs ( optional) and tap it around the inside of the pan until the buttered surface is covered, then turn the springform upside down over a sink and tap out the excess Oreo crumbs.
   
• Combine 100-gram grounded almonds, 150-gram finely grated Oreo cookie crumbs, and a pinch of fine sea salt in a medium bowl and set aside for now.
   
• Wipe the inside of a mixer bowl as well as the whisk attachment with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease.
   
• Put the 120-gram egg whites and a pinch of cream of tartar in the bowl of a stand mixer using the whisk attachment. Whip on medium speed for about 3 minutes until the whites change from foamy to stiff and creamy white. Once glossy, gradually add 175 grams of powdered sugar—one tablespoon at a time over 3 minutes to make a very shiny and stiff meringue.
   
• Remove the bowl from the mixer and, using a rubber spatula, carefully fold in the coarsely ground almonds and finely grated Oreo crumbs.
   
• Scoop the Oreo & almond meringue mixture into the prepared springform pan. Use your spatula to spread evenly.
   
• Bake off immediately in the center of the oven until lightly brown and puffed, about 30 minutes. It is most likely done when you can smell the smell of toasted almonds and the flavor of Oreo cookies in your kitchen; remember, every oven is different. 
   
• Let the meringue cake cool in the springform on a wire rack until no trace of warmth remains, about one hour.
   
• Carefully run a knife around the edges to loosen it, and carefully remove the cake from the spring form. Peel off the paper, and the cake is ready. 
   
• If not used right away, Wrap the cake layer in plastic wrap and leave it at room temp for up to 2 days or wrap the cake layer in plastic wrap and freeze the cake layer for up to one month.

Oreo Cheesecake Layer
 

• Place the Oreo Almond meringue cake on a large plate, and place an adjustable cake ring around the cake. Use 1 strip of acetate to line the inside of the cake ring. Set aside while you prepare the filling.
   
• In the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl using an electric beater), add 100 grams powdered sugar, 300 grams cold full-fat cream cheese, and a pinch of fine sea salt—whip on medium speed until smooth. Set aside for a few minutes.
   
• In the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl using an electric beater), whip 250 grams of cold heavy cream on low-medium speed until thick and fluffy.
   
• Carefully combine the cream cheese mixture with the whipped cream using a silicon spatula or wooden spoon. Try to keep most of the volume of the whipped cream.
   
• Add 100 grams or more if you like of finely grated Oreo cookie crumbs a little at a time and gently combine with a spatula. It is nice to see some of the white cheesecake mixtures, so combine the Oreo crumbs with the cheesecake mixture in about 4 to 5 streaks.
   
• Pile all of the Oreo cheesecake mixtures on top, and spread carefully on top of the cake without deflating it too much. Drizzle the top with 2-3 tablespoons of finely grated oreo cookie crumbs.
   
• Place in the fridge while preparing the dark chocolate mousse.
  
   

Dark Chocolate Mousse

• In the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl using an electric beater), Whip 200 grams cold heavy cream, 100 grams mascarpone, and one teaspoon vanilla bean paste on medium speed until soft peaks form, about 2 minutes. Cover and chill until needed.
   
• If using coffee in the chocolate mousse, dissolve 1 tablespoon of espresso powder in 1 tablespoon of boiling water, give it a whisk, and set aside to cool down.
   
• Warm eggs ( in the shell ) by placing them in a bowl of hot tap water for about 5 minutes before you separate the egg whites from the yolks. This step will whip the egg mixture into a fluffy yellow cloud and give you lots of volume.
   
• Add 2 large eggs ( 100 grams) and 100 grams egg yolks (About 5 to 6 large eggs)  into the stand mixer bowl fitted with a whisk attachment. Split one vanilla bean lengthwise, and use the tip of a sharp knife to scrape out the seeds. Add the vanilla seeds to the bowl with the egg/egg yolks. Whisk on medium-high speed for 10 minutes. Use a timer!
   
• In a small saucepan, combine 100 grams sugar (preferably superfine), 50-gram glucose, and one tablespoon of water (15 grams); using a small spatula, stir until all of the sugar is moistened. Heat over medium-high heat, constantly stirring, until the sugar dissolves and the syrup begins to boil around the edges. Stop stirring and cook until the entire surface is covered with large bubbles and you clearly see the saucepan's bottom. This takes just a few minutes.  
   
• As soon as the sugar syrup is done, turn off the stand mixer and pour one-third of the sugar syrup mixture over the egg/yolk mixture; immediately beat on high speed for 5 seconds. Stop the mixer again, add one-third of the sugar syrup, and beat on high speed for another 5 seconds. Stop the mixer again and continue with the last one-third of the sugar syrup mixture; mix for 5 seconds more.  Then continue to whisk for 10 minutes more. Use a timer!
   
• Meanwhile, put 200 grams of dark chocolate, 66%, in a heatproof bowl over a pan of simmering water ( bain-marie) and leave to melt slowly. Remove the bowl from the hot water before it is completely melted, and then stir until it is melted and smooth. 
   
• The chocolate must cool a bit ( 45C° /113F° is the ideal temperature) so that it doesn't seize and clump when you fold the melted chocolate into the egg mixture—about 5 minutes. 
   
• Using a balloon whisk, carefully fold one-third of the whipped egg/yolk mixture into the melted chocolate. Repeat twice. Use a spatula to scrape the side and the bottom of the bowl.
   
• Pull the whipped mascarpone cream from the refrigerator and give it a couple of rounds with the whisk to bring it back to soft peaks, if needed.
   
• Add half of the softly whipped mascarpone cream into the chocolate mixture, and combine with a whisk. Add the rest of the whipped cream and combine until smooth. Use a silicon spatula to scrape the bowl's side and bottom. If using coffee, add one or two tablespoons of slightly cooled coffee and combine. Use immediately or refrigerate until you are ready to scoop it on top of the Oreo cheesecake.
   
• Pull the Oreo cheesecake out of the fridge and scoop the dark chocolate mousse on top of the Oreo cheesecake layer. Spread into an even layer by using the back of a large spoon or an offset spatula.
   
• Decorate the top of the dark chocolate mousse with 15 to 20 Oreo crunchies, and press the Oreo crunchies firmly into the chocolate mousse to attach.
   
• Cover tightly with plastic wrap and refrigerate until the cheesecake is set, preferably overnight. Freeze the cheesecake for 1-2 hours before serving for extra neat slices. Use a sharp knife and cut into slices before serving.
   
• Keep leftovers in the fridge for up to 3 days, depending on the expiration date of your cream and cream cheese. If made with super-fresh cream and cream cheese, it will last for 3 to 4 days. 

For step-by-step pictures of how to make 
 → Oreo Cheesecake
Click → here

For step-by-step pictures of how to make 
 → Dark Chocolate Mousse
Click → here