Cookie Cream Cheese Dessert (Print Version)

# Ingredients:

→ For the Oreo crust

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

→ For the Oreo cheesecake filling

03 - 24 oz. cream cheese-room temperature
04 - 1/2 cup sugar
05 - 2 teaspoons vanilla extract
06 - 1 and 1/3 cups heavy whipping cream
07 - 3/4 cup powdered sugar
08 - Oreo crumbs from 18 Oreos (it is about 1 1/2 cups; reserve 1 Tablespoons crumbs for decoration)
09 - 10 Oreos-chopped

→ For decoration

10 - 3/4 cup heavy whipping cream
11 - 1/3 cup powdered sugar
12 - 1/2 tsp vanilla extract
13 - 1–2 Tablespoon Oreo crumbs
14 - 6 Oreos, cut in half

# Instructions:

01 - Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Ground whole Oreo cookies with the filling in a food processor to make the fine crumbs. Add melted butter and whisk with the fork until all crumbs are evenly moistened. Press the mixture into the bottom and about 1 inch up the sides of the springform pan. Place in the fridge or freezer to firm while you make the filling.
02 - Mix heavy whipping cream until soft peaks form, Add powder sugar and mix until very stiff peaks form, and set aside.
03 - In another large bowl, beat the cream cheese, sugar, and vanilla extract until well combined and smooth.
04 - Fold the whipped cream into the cream cheese mixture in two or three additions until evenly combined. Then, gently fold in Oreo crumbs, to combine evenly, then, fold in chopped Oreos into the filling.
05 - Spread Oreo cheesecake filling over the firmed crust smooth the top and chill in the fridge until firm, at least 5-6 hours or preferably overnight.
06 - Mix heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
07 - Lose the ring from the springform pan, remove it carefully, and transfer the cheesecake to a serving plate. Pipe the whipped cream around the rim of the cheesecake place Oreo halves between each swirl and sprinkle with Oreo crumbs.
08 - Store the cheesecake in the fridge for 5-6 days, and for longer storage keep it in the freezer.

# Notes:

01 - This cheesecake needs to chill for at least 5-6 hours or preferably overnight for the best texture and flavor.
02 - Make sure your cream cheese is at room temperature to avoid lumps in your filling.
03 - For a cleaner slice, dip your knife in hot water and wipe it clean between each cut.

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