For the base, blend two packets of Oreo’s or other biscuits until they form a fine crumb, then add 2 tbsp of Nuttalex and blend again.
Place the crumb mixture into the base of a cake tin lined with greaseproof paper.
Blend cream cheese, lemon juice, and condensed milk in a blender until there are no lumps.
Add corn starch and blend, then add 1.5 packs of broken Oreo’s and stir through.
Garnish with whole cookies, and leave cheesecake to set for 2-4 hours in the fridge before serving.