Prepare the Oreo 'Soil': Place about three-quarters of the Oreo biscuits into a food processor and pulse until they form fine crumbs. If you don't have a food processor, place them in a sturdy zip-top bag and crush them with a rolling pin. Transfer the crumbs to a medium bowl.

Create the Base: Pour the melted butter over the Oreo crumbs and mix with a fork until all the crumbs are evenly moistened, resembling wet soil.

Form the First Layer: Press about two-thirds of the buttery crumb mixture into the bottom of a 2.5-litre trifle dish or a 20cm square glass baking dish. Use the back of a spoon to create a firm, even layer. Place the dish in the fridge to chill while you prepare the filling.

Make the Cream Cheese Filling: In a large bowl, using a stand mixer or an electric hand mixer, beat the softened cream cheese on medium speed until completely smooth and free of lumps. This should take about 2-3 minutes.

Sweeten the Filling: Add the sifted icing sugar and vanilla extract to the cream cheese. Beat on low speed to combine, then increase to medium and beat for another minute until light and fluffy. Scrape down the sides of the bowl to ensure everything is incorporated.

Whip the Cream: In a separate, chilled bowl, whip the cold double cream until it holds stiff peaks. Be careful not to over-whip it. For a guide on getting this just right, you can check out this article on whipping cream from BBC Good Food.

Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this in two or three additions to keep the mixture light and airy. Mix until just combined and no white streaks remain. What works best for me is a gentle figure-of-eight motion to avoid knocking out the air.

Assemble the Cake: Remove your dish from the fridge. Spoon the cream cheese filling evenly over the chilled Oreo base. Smooth the top with the back of a spoon or an offset spatula.

Add the Final Layer: Sprinkle the remaining Oreo crumb mixture (the one without butter) over the top of the cream cheese layer, covering it completely to look like soil.

Chill to Set: Cover the dish with cling film and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the flavours to meld and for the cake to set properly. Just before serving, decorate with gummy worms or mint sprigs.