Cookie Cream Cheese Treat (Print Version)

# Ingredients:

→ Oreo crust basics

01 - 1/2 cup melted unsalted butter
02 - 36 Oreo cookies

→ Oreo cheesecake layers

03 - Room-temp 24 oz cream cheese
04 - 1/2 cup granulated sugar
05 - 2 tsp vanilla essence
06 - 1 and 1/3 cups heavy cream for whipping
07 - 3/4 cup powdered sugar
08 - Crushed 18 Oreos (about 1 1/2 cups, save 1 Tbsp for garnish)
09 - 10 chopped Oreos

→ Toppings and extras

10 - 3/4 cup whipping cream
11 - 1/3 cup powdered sugar
12 - 1/2 tsp vanilla extract
13 - 1–2 Tbsp Oreo crumbs
14 - 6 Oreos, halved

# Instructions:

01 - Put parchment paper on the bottom of a 9-inch springform pan and grease the edges. Use a food processor to grind up Oreos (filling included) into fine crumbs. Mix the crumbs with melted butter using a fork until coated evenly. Press into the bottom and about 1 inch up the sides of the pan. Chill in the fridge or freezer while making the filling.
02 - Whisk the cream until you see soft peaks. Add powdered sugar, then whisk again until stiff peaks hold. Set aside for later.
03 - Use a large bowl to beat cream cheese, sugar, and vanilla together until it’s smooth and creamy.
04 - Add whipped cream into the cream cheese mix slowly, in a couple of portions, and fold until blended. Then gently toss in the Oreo crumbs and chopped Oreos until combined.
05 - Pour the Oreo mix over the crust, smooth it out on top, and leave it in the fridge for at least 5-6 hours to set completely—overnight is even better.
06 - Whisk whipping cream with the powdered sugar and vanilla extraction until the mixture reaches stiff peaks.
07 - Take off the springform pan’s ring and shift the cake onto your plate. Squeeze whipped cream swirls along the edge, pop Oreo halves between them, and sprinkle Oreo crumbs on top.
08 - Keep it in the fridge for up to 5-6 days, or freeze it to enjoy later.

# Notes:

01 - Letting the cheesecake chill for a full day gives it the best texture and flavor.
02 - Have your cream cheese at room temperature to prevent lumps.
03 - To get clean slices, use a knife warmed in hot water and wipe after every cut.

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