Oreo Cream Delight (Print Version)

# Ingredients:

→ To make the Oreo base

01 - 36 whole Oreos
02 - 1/2 cup melted unsalted butter

→ For the creamy Oreo cheesecake batter

03 - 24 oz. softened cream cheese
04 - 1/2 cup granulated sugar
05 - 2 tsp vanilla flavoring
06 - 1 and 1/3 cups of heavy cream
07 - 3/4 cup powdered sugar
08 - Crushed Oreos from 18 cookies (about 1 1/2 cups, save one tablespoon for topping)
09 - 10 Oreos chopped into smaller bits

→ For decorating

10 - 3/4 cup heavy cream
11 - 1/3 cup powdered sugar
12 - 1/2 tsp vanilla flavoring
13 - 1–2 tablespoons of crushed Oreos for garnish
14 - 6 Oreos, split in half

# Instructions:

01 - Put parchment paper on the bottom of a 9-inch springform pan and grease the sides lightly. Crush the whole Oreo cookies (with their cream) into very fine crumbs using a food processor. Mix those crumbs with the melted butter until it all sticks together evenly. Firmly press this mix into the bottom of the pan and a little up the sides. Let it chill in the fridge or freezer while you work on the filling.
02 - Whip heavy cream until it starts forming soft peaks. Add powdered sugar and beat until you get very firm peaks. Set aside for later.
03 - In a big bowl, beat your cream cheese with sugar and vanilla until smooth and fully mixed.
04 - Carefully fold the whipped cream you’ve made into the cream cheese mix, adding it in two or three parts until everything blends nicely. Then fold in the crumbed Oreos, and gently mix in the pieces of chopped Oreos.
05 - Pour the creamy cheesecake mixture over your chilled Oreo crust. Smooth the top with a spatula, and let it sit in the fridge to set for at least 5-6 hours, but overnight is best.
06 - Whip the cream with powdered sugar and vanilla until it forms firm peaks.
07 - Gently remove the springform pan’s sides and move the cheesecake to a serving plate. Pipe whipped cream decoratively around the edge, place halved Oreos on top between the swirls, and sprinkle some Oreo crumbs to finish.
08 - Keep it in the fridge to enjoy within 5-6 days. For longer storage, freeze it.

# Notes:

01 - For the best flavor and texture, give it time to chill for 5-6 hours or, if you can, overnight.
02 - Let your cream cheese soften at room temperature to make sure your cheesecake filling stays smooth and lump-free.
03 - Want clean, perfect slices? Dip your knife in hot water and dry it off between each cut.

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