Make the Oreo crust: Tip the whole Oreos (cream and all) into a food processor and blitz until you have fine, dark crumbs — you'll hear the sound change from a loud crunch to a soft, sandy whisper. Pour in the melted butter and pulse again until the mixture looks like damp, dark beach sand and clumps together when pressed between your fingers.

Press the crust: Tip the crumbs into a 23cm springform tin. Press them firmly into an even layer across the base and about 2.5cm up the sides. Use the flat bottom of a glass to really compact it — you want a crust that holds together, not one that crumbles at the first slice. Bake at 160°C (fan) for 10 minutes, until it smells deeply toasted and looks slightly darker at the edges. Set aside to cool while you make the filling.

Cream the cheese and sugar: In a large bowl with a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese on medium speed until it's completely smooth — about 2 minutes. Scrape the bowl well, add the sugar and flour, and beat again for 1 minute. The mixture should look glossy and feel light, with no lumps whatsoever. Stop and scrape the bowl and paddle thoroughly.

Add the eggs one at a time: With the mixer on low speed, add the eggs one by one, then the extra yolk. Let each egg fully disappear into the batter before adding the next — you'll see the mixture become increasingly silky and pale. Add the vanilla extract and the pinch of salt.

Fold in the cream: Remove the bowl from the mixer and pour in the double cream. Using a rubber spatula, fold it in gently with broad, sweeping strokes until the batter is uniform and looks like thick, glossy custard. Do not overmix — you want it smooth, not aerated.

Bake low and slow: Pour the filling into the cooled crust and smooth the top with a spatula. Place the tin on a baking tray and bake at 150°C (fan) for 50-55 minutes. The cheesecake is ready when the edges look set and slightly puffed, but the centre still wobbles like a jelly when you gently shake the tin. You'll smell a warm, buttery, vanilla fragrance filling your kitchen.

Cool gradually: Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. This slow cooling prevents the dreaded crack. Then remove it to a wire rack to cool completely — you'll feel the tin become cool to the touch. Finally, cover and refrigerate for at least 4 hours, but overnight is best. The filling will firm up into a dense, sliceable texture.