Ingredients
Equipment
Method
- Place about 20-25 Oreos in your food processor or in a zip-top bag and bash with a rolling pin until fine crumbs form, leaving some small pieces for texture. Transfer crumbs to a bowl and melt the butter. Mix the cookie crumbs with the melted butter until evenly coated.
- Press the cookie mixture firmly into the bottom of a springform pan, spreading it evenly with the back of a spoon or your fingers. Chill in the refrigerator for 15 minutes to set the crust.
- While the crust chills, beat the softened cream cheese in a large bowl until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, then mix until fully combined and silky.
- In a separate bowl, whip the chilled heavy cream with an electric mixer until soft peaks form, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture in stages, maintaining its airy texture.
- Gently fold in about half of the crushed Oreos to the filling for added texture. Pour the filling over the chilled crust, smoothing the top with a spatula. Sprinkle some reserved cookie crumbs on top for decoration.
- Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set and firm.
- Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake with a warm knife for clean edges. Garnish with extra cookie crumbs or toppings if desired, then serve and enjoy!
Notes
Ensure heavy cream is well chilled before whipping for best volume. Press the crust firmly into the pan for a stable base. Chill the cheesecake overnight for optimal firmness and flavor development.