Pour 7 fl oz of the cream into a large bowl and place in the freezer for 30 minutes.
Pour the rest of the cream into a saucepan and bring to the boil. Remove from the heat and stir in the chocolate until you have a creamy ganache. Stir in the peanut butter, then set aside.
Mix the cream cheese with the chilled cream. Whip, using an electric whisk or a food processor, until thick.
Line the tin with cling film (plastic wrap). Cover the base and sides with the cream. Add a layer of biscuits and spread with the chocolate and peanut butter ganache. Repeat these layers, then finish with a layer of biscuits. Refrigerate for at least 4 hours.
Turn the cake out onto a plate and sprinkle with broken Oreo® cookies.
Recipe from Fridge Cakes by Jean-Luc Sady, photos by Isabelle Kanako.
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