Instructions

To Make the crust:

1. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
2. Ground whole Oreo cookies with the filling in a food processor to make the fine crumbs.
3. Add melted butter and whisk with the fork until all crumbs are evenly moistened.
4. 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.

To make the filling:

1. Mix heavy whipping cream until soft peaks form, Add powder sugar and mix until very stiff peaks form, and set aside.
2. In another large bowl, beat the cream cheese, sugar, and vanilla extract until well combined and smooth.
3. Fold the whipped cream into the cream cheese mixture in two or three additions until evenly combined.
4. Then, gently fold in Oreo crumbs, to combine evenly, then, fold in chopped Oreos into the filling.
5. 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.

For decoration:

1. Mix heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Lose the ring from the springform pan, remove it carefully, and transfer the cheesecake to a serving plate.
3. Pipe the whipped cream around the rim of the cheesecake place Oreo halves between each swirl and sprinkle with Oreo crumbs.
4. Store the cheesecake in the fridge for 5-6 days, and for longer storage keep it in the freezer.