Ingredients
Scale
For the Oreo Cookie Crust:
- 1.5 cups crushed Oreo cookies (with filling)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- Additional whole Oreo cookies for garnish (optional)
Instructions
- Prepare the Oreo Crust:
- Crush Oreo cookies finely using a food processor or by placing in a plastic bag and crushing with a rolling pin.
- Mix crushed Oreos with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate the crust while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat cream cheese until smooth and fluffy.
- Gradually add powdered sugar, mixing until well incorporated.
- Add vanilla extract and mix well.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the mixture.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared Oreo crust.
- Smooth the top with a spatula.
- Sprinkle additional crushed Oreo cookies on top if desired.
- Chill and Set:
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Before serving, run a knife around the edge of the pan to loosen.
- Remove the springform pan sides.
Notes
- Room Temperature Ingredients: Ensure cream cheese is fully softened for a smooth filling.
- Chilling is Crucial: Allow plenty of time for the cheesecake to set in the refrigerator.
- Storage:
- Refrigerate for up to 5 days
- Can be frozen for up to 2 months
- Decoration Ideas:
- Top with whipped cream
- Drizzle with chocolate ganache
- Sprinkle crushed Oreo cookies around the edges