Chop the chocolate coarsely and melt over a hot water bath.

Halve the vanilla pod and scrape out the seeds.

Mix the cream cheese, icing sugar and vanilla in a bowl until creamy. Chop the Oreo cookies coarsely.

Stir the chocolate into the cream cheese. Fold in ⅔ of the cookies.

Fill in a with baking paper lined baking dish (about 10x20 cm) and smooth. Distribute the remaining biscuits on it and press. Cover the dish with foil and put for about 2 hours in the fridge.

Lift the Oreo Fudge with the paper from the baking dish and cut into cubes.