Instructions
Step 1: Place 24 Oreos in a food processor and pulse into fine crumbs. Mix with melted butter and press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 30 minutes.
Step 2: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 3: In a separate bowl, beat heavy whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
Step 4: Gently fold in the crushed Oreos.
Step 5: Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
Step 6: Cover and refrigerate for at least 6 hours, preferably overnight, to set.
Step 7: Before serving, garnish with additional whipped cream and Oreo cookies as desired.
Storage Information
Store in the refrigerator covered for up to 5 days. This cheesecake also freezes well—wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
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