Start by making your cherry sauce. Combine your cornstarch and water in a small bowl to make a slurry, then add it to a pot with your cherries, granulated sugar, and lemon juice

Place over medium heat and stir, breaking up the cherries with your spoon as they cook, until lightly thickened, about 5-8 minutes

Transfer to a heat-safe bowl and leave to cool to room temperature

In a clean bowl, make your whipped filling by beating your cream cheese until smooth. Then sift in the powdered sugar and 2 cups of heavy cream. Beat until thick and fluffy.

Split your whipped cream into two bowls, cover, and place in the fridge until you’re ready to assemble

If you haven’t already, remove the cream center from your Oreos

Line all sides of your loaf pan with plastic wrap. This will make it easy to remove your torta once it’s chilled

To assemble, place two layers of the chocolate Oreo cookies along the bottom of the pan, making sure to cover any cracks. Gently spread a fourth of one of your bowls of whipped filling into an even layer over top, followed by a THIRD of your cherry sauce

Repeat those layers, ending on the whipped cream layer

Cover your loaf pan and place it in the fridge for at least 8 hours

Before removing your chilled cake from the fridge, make your chocolate drizzle. Add your chocolate and 2 teaspoons of heavy cream to a bowl and place in the microwave for 10 seconds. Gently stir until the chocolate is fully melted - the cream will get hot and help to melt the chocolate as you stir it, so don’t overheat it! Microwave a few more seconds at a time, only if necessary

Remove your chilled torta from the fridge and transfer to your serving plate. I find it easiest to unwrap the top, while still in the pan, place your plate over it, and flip your cake onto it. Peel off the plastic wrap

Spread the second bowl of whipped cream over the top, dot with extra cherries, and drizzle with your chocolate sauce