Ingredients
Method
- Crush 24 Oreo cookies into fine crumbs, then mix with melted butter until it resembles wet sand.
- Press the cookie mixture firmly into the bottom of a 9-inch springform pan, then refrigerate.
- Beat the softened cream cheese with powdered sugar and vanilla until smooth.
- Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Roughly chop 8 Oreos and fold them into the filling, reserving some for topping.
- Pour the filling over the chilled crust, smooth the top, and sprinkle the remaining cookie pieces on top.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Nutrition
Notes
Remember to use room temperature cream cheese to avoid lumps. Be careful not to over-mix the whipped cream to retain its lightness. Fold gently when combining the whipped cream and cream cheese. Chill the cheesecake properly for the best texture and flavor. Experiment with different flavored cookies for unique twists!