1. Prepare a 20cm square baking pan by lining it with parchment paper, ensuring some overhang on the edges for easy removal. 2. Process the Oreo cookies (including their cream filling) in a food processor until finely crumbled. 3. Combine the cookie crumbs with the melted butter in a bowl, ensuring all crumbs are well-coated. 4. Firmly press this mixture into the base of the pan using the back of a spoon or a flat glass for uniformity. Refrigerate this crust while you prepare the filling. 5. In a spacious bowl, whisk the cream cheese until smooth and free of lumps. Gradually incorporate the sugar and vanilla extract into the cream cheese, whisking until seamlessly blended. 6. In another bowl, whip the thickened cream until it forms stiff peaks. 7. Carefully fold the whipped cream into the cream cheese blend, ensuring you maintain its fluffy texture. 8. Crush about 10 Oreo cookies and gently fold them into the mixture. Leave some for garnishing the top if desired. 9. Pour this creamy filling over the chilled crust, evening out the top with a spatula. 10. Let it chill in the refrigerator overnight or freeze it for 3-4 hours for optimal setting. 11. When set, use the parchment paper to lift out the cheesecake, cut into desired squares, and serve!
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**Ingredients:**
For the Oreo Crust:
* 2 cups (220g) crushed Oreo cookies (about 24 cookies)
* 1/3 cup (80g) unsalted butter, melted
For the Creamy Cheesecake Filling:
* 2 cups (500g) cream cheese, at room temperature
* 3/4 cup (150g) granulated sugar
* 1 teaspoon pure vanilla extract
* 1 1/4 cups (300ml) thickened cream, chilled
* 10 Oreo cookies, coarsely crushed (with some reserved for garnishing)
**Instructions:** Easy to follow [RECIPE VIDEO HERE](https://youtu.be/oGltrXsT7ws)
1. Prepare a 20cm square baking pan by lining it with parchment paper, ensuring some overhang on the edges for easy removal.
2. Process the Oreo cookies (including their cream filling) in a food processor until finely crumbled.
3. Combine the cookie crumbs with the melted butter in a bowl, ensuring all crumbs are well-coated.
4. Firmly press this mixture into the base of the pan using the back of a spoon or a flat glass for uniformity. Refrigerate this crust while you prepare the filling.
5. In a spacious bowl, whisk the cream cheese until smooth and free of lumps. Gradually incorporate the sugar and vanilla extract into the cream cheese, whisking until seamlessly blended.
6. In another bowl, whip the thickened cream until it forms stiff peaks.
7. Carefully fold the whipped cream into the cream cheese blend, ensuring you maintain its fluffy texture.
8. Crush about 10 Oreo cookies and gently fold them into the mixture. Leave some for garnishing the top if desired.
9. Pour this creamy filling over the chilled crust, evening out the top with a spatula.
10. Let it chill in the refrigerator overnight or freeze it for 3-4 hours for optimal setting.
11. When set, use the parchment paper to lift out the cheesecake, cut into desired squares, and serve!
🤔 this, but with the white fudge oreos