Ingredients
Method
Make the Crust
- Crush the 24 Oreo cookies into fine crumbs using a blender or food processor.
- In a mixing bowl, combine the crushed cookies with the melted butter and mix until moistened.
- Press this mixture into the bottom of a 9-inch springform pan to create an even layer.
Prepare the Cheesecake Filling
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until evenly incorporated.
- In another bowl, whip the heavy cream until stiff peaks form and gently fold this into the cream cheese mixture.
- Fold in the crushed Oreo cookies.
Assemble and Chill
- Pour the cheesecake filling over the prepared crust and smooth the top.
- Refrigerate for at least 4-6 hours, preferably overnight.
Decorate and Serve
- Once set, remove the cheesecake from the springform pan.
- Decorate the top with whipped cream and arrange some of the reserved Oreo cookies.
Notes
For a substitute, mascarpone cheese can be used in place of cream cheese. You can sprinkle crushed Oreo cookies on top before serving for an added crunch. For a quicker chill, place it in the freezer for 1 hour but try not to rush the setting process if possible.
