Let’s assemble this impressive Oreo Cream Cheese Cake Roll:

1. Prepare Oven and Bake the Cake:

• Preheat your oven to 350°F (175°C).
• Grease a 10×15-inch jelly roll pan, line it with parchment paper, and then grease the parchment paper as well. This ensures the thin cake will not stick.
• Prepare Cake Batter: In a large bowl, prepare the chocolate cake mix according to the package instructions (or as listed), mixing the cake mix powder with the eggs, vegetable oil, water, and 1 teaspoon of vanilla extract until smooth.
• Pour the batter into the prepared jelly roll pan and use an offset spatula to spread it into an even layer, ensuring it reaches all the corners.
• Bake for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean. Watch carefully as thin cakes bake quickly.

2. Roll and Cool the Cake (Crucial Step!):

• While the cake bakes, lay a clean, thin kitchen towel flat on your work surface. Generously dust the entire surface of the towel with powdered sugar.
• As soon as the cake comes out of the oven, immediately invert the hot cake pan onto the powdered sugar-dusted towel.
• Carefully peel off the parchment paper from the bottom of the cake.
• While the cake is still hot, starting from one of the short ends, gently and snugly roll the cake up with the towel inside.
• Place the rolled-up cake-in-a-towel on a wire rack and let it cool completely, about 1-2 hours. This “trains” the cake to hold its rolled shape and prevents cracking later.

3. Make the Oreo Cream Cheese Filling:

• While the cake cools, prepare the filling. In a medium mixing bowl, beat the softened cream cheese and softened butter together with an electric mixer until completely smooth and creamy.
• Gradually add the sifted powdered sugar and the 1 teaspoon of vanilla extract, mixing on low speed until combined, then on medium-high speed until light and fluffy.
• Using a rubber spatula, gently fold in the ½ cup of crushed Oreo cookies until they are evenly distributed.

4. Fill and Re-Roll the Cake:

• Once the cake roll has cooled completely in the towel, gently and carefully unroll it flat on your work surface.
• Evenly spread the prepared Oreo cream cheese filling over the entire surface of the unrolled cake, leaving a small (about ½-inch) border along the edges.
• Gently re-roll the cake (this time without the towel!), starting from the same short end you started with before, ensuring the filling stays intact and the roll remains tight.

5. Chill the Cake Roll:

• Tightly wrap the filled cake roll in plastic wrap.
• Place the wrapped roll, seam-side down, on a platter or baking sheet and refrigerate for at least 1 hour (or up to 4 hours) to allow the filling to firm up and the cake to set in its shape.

6. Decorate and Serve:

• Once chilled, unwrap the cake roll and place it on a serving platter.
• Melt the white chocolate in the microwave in short bursts or over a double boiler until smooth.
• Drizzle the melted white chocolate over the top of the cake roll in a decorative pattern.
• While the white chocolate is still wet, decorate with whole Oreo cookies and sprinkle with extra crushed Oreos.
• Let the chocolate drizzle set briefly. Slice the roll into 1- to 1.5-inch thick “sushi” portions and serve immediately.

The rolling of the warm cake is the most important technique to master