Ingredients

For crust

• 24 Oreo


• 4 tablespoons of butter, melted

For filling

• 16 ounces of brick-style cream cheese softened


• 1 cup powdered sugar


• 1 teaspoon vanilla extract


• 16 Oreos chopped


• 2 cups cold heavy whipping cream (480 ml)

Instructions

1. For the Crust: Add the Oreos to a food processor until there are fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter, and mix until moistened.


2. Line the bottom of a 9-inch springform pan with parchment paper, and firmly press the mixture down into one even layer, and take it to the fridge.


3. For the Filling: Using a stand mixer or a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until combined.


4. Pour the heavy whipping cream in a separate bowl and start mixing on low speed, then increase the speed to medium-high until the mixture thickens and has a stiff peaks. Add the whipped cream to the cream cheese mixture and gently add it in or mix it in on low speed with your mixer until just combined. Then, add in the chopped Oreos.


5. Remove the springform pan from the refrigerator, scoop the cheesecake filling onto the crust, and carefully spread it around into one even layer. Then put it in the fridge overnight or at least for 5 hours.


6. Enjoy!!!!