Blitz the Oreos in a food processor (I use the cookies with the filling), tip them out in a bowl and add the melted butter. Mix until it moistens all the crumbs.

Take a 6-inch springform pan or cake pan with a loose bottom. Cover the exterior base of the cake pan with foil. Press this cookie mixture into the base of the pan as firmly as possible, bring up few of the crumbs up the sides as well. Set this aside.

Preheat your oven to 160 C. Now in a food processor, add the room temperature cream cheese and castor sugar. Blend until very smooth, you can stop and scrape the bowl once, to make sure everything is smooth and combined.

Now add the egg and blend really well, followed by the berries and vanilla. Blend until smooth.

Now sift in the cornstarch and salt and just blend until combined.

Pass this mixture through a sieve before pouring into the prepared crust. Now place this inside a larger dish (I use an 8x8 inch baking pan. Place this inside your oven and before closing the door, pour hot water into the bigger pan (make sure it doesn't get into your cheesecake pan) and bake for 1 hour. After which you will turn your oven off and let your cheesecake stay in the oven for one more hour.

After this, let your cheesecake cool down to room temperature and refrigerate for at least 4-6 hours before garnishing with whipped cream and berries. Enjoy!