Line a 23 x 33 cm (9 x 13in) baking pan with parchment paper that covers all sides of the pan.
Place Oreos(with cream) into a food processor and blitz into fine crumbs.
Pour in salt + egg white + butter blitz until evenly mixed.
Pour the crumb mixture into your prepared baking pan and press down the crumbs into an even base. Push the crumbs up the sides of the baking pan (just a little). Use the back of a glass to even the layer out.
Refrigerate for 20 minutes.
While the baking pan is in the fridge, preheat the oven to 180°C (350°F)
Bake the crust for 8-10 minutes, or until set (do not overbake it or it will be hard).