Instructions

Crust:

1. To make the crust, ground whole Oreo cookies with the filling in a food processor to make fine crumbs. In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 -inch dish, set in the freezer to firm while making cheesecake layer.

Cheesecake Layer:

1. Dissolve 1 teaspoon gelatin in 1 Tablespoon cold water, set aside to bloom. Melt the gelatin and set aside to cool.
2. In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese, vanilla, and 1 cup powdered sugar until smooth and creamy. Add 1 ¼ cup whipped cream and mix to combine. Then, pour in melted gelatin and mix to combine.
3. Using a rubber spatula, gently fold in diced peaches and spread the mixture over chilled crust. Place in the fridge.

Peach Jello Layer:

1. In a large heatproof bowl place peach Jello, add ½ cup boiling water and stir until completely dissolved. Whisk in 1 cup peach Greek yogurt until combine.
2. Add 4 cups whipped cream and mix until combine evenly. You can add a few drops of orange food coloring if desired. Pour the mixture over the cream cheese layer and smooth the top.
3. Refrigerate for 2-3 hours until set.

Topping:

1. Spread 2 cups whipped cream on top.
2. To make the curls, carefully draw a vegetable peeler (or very thin knife)across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top. Refrigerate for 2 more hours before serving, or overnight.
3. Store in the fridge.