Separate the Oreo cookies: transfer the white vanilla filling to a bowl. Add the black cookies to a blender.

Blend into a fine crumble. Then add the melted butter, caster sugar and a pinch salt.

Pulse again until you get a moist dough. Coat a small springform tin (9" or 22 cm in diameter) with cling film and spread the cookie crumble evenly over the bottom. Flatten it nicely with the back of a spoon.

Then place the tin in the fridge until needed later. Wipe the blender clean and add the mascarpone and white cookie filling.

Blend for about 10 seconds until the mascarpone is quite runny again. Then pour this mixture on top of the cooled cookie bottom. Spread it evenly as well and place it in the fridge again.

Let it set in the fridge for at least an hour. After that pour the canned cherries and their juice in a small saucepan, add the cornstarch and place it over medium heat. Stir the cherries until the juice thickens into a glossy sauce.

Then take the pan off the and let the cherries cool down fully. Right before serving carefully open the springform and peel the cling film away from the no bake oreo cheesecake. Slice it up and top with the cooled cherries and cherry sauce. Serve immediately.