1. Break the earl grey tea leaves and add them to the light cream.
2. Cover with plastic wrap and heat in the microwave for 1 minute, let cool for later use.
3. Stir the Oreo crumble with the melted butter evenly. Put greased paper in a 6-inch chiffon mold, put the stirred biscuits in and compact them, and put them in the refrigerator to shape them.
4. The cream cheese softens at room temperature, press it into a paste with a spatula, then add white sugar and beat until smooth.
5. Add sour cream and stir well.
6. Add the egg yolk and the whole egg in turn. If you don't add one, you must fully beat it evenly before adding the next one.
7. Sift in cornstarch and beat evenly.
8. Add the black tea and whipped cream mixture and mix well.
9. Pour the cheese paste into the mold.
10. Bake in the oven at 160 degrees for 45 to 50 minutes. The specific temperature should be adjusted according to the temper of the oven. It is best to let it cool out and put it in the refrigerator for more than 1 hour, overnight.
Tips:1. The cream cheese should be soft enough, and the spatula should be easy to press into a paste.
2. I use Earl Grey tea in the form of tea leaves, so I need to break it.
3. If there is no sour cream, you can use plain yogurt instead, but the taste will be a little lacking.
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