Ingredients
Equipment
Method
- Place the 24 Oreos in a food processor and pulse until they become fine crumbs. Transfer the crumbs to a mixing bowl, pour in the melted butter, and stir until well combined and all the crumbs are moistened.
- Line the bottom of a 9-inch springform pan with parchment paper. Pour the Oreo mixture into the pan, pressing it down firmly into a single, even layer. Refrigerate the crust while preparing the filling.
- In a large mixing bowl or stand mixer with a whisk attachment, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla, and continue mixing until the mixture is creamy and well blended.
- In a separate bowl, whip the cold heavy cream. Begin at low speed and gradually increase to medium-high, beating until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula (or mix on low speed) just until fully incorporated. Fold in the chopped Oreos.
- Remove the pan from the fridge and spoon the cheesecake filling over the crust. Spread it evenly and smooth the top with a spatula.
- If desired, decorate the cheesecake by piping whipped cream around the edges and placing extra Oreos on top.
- Cover the pan tightly and refrigerate the cheesecake for at least 4 to 5 hours, or overnight, until the filling is fully set. Once ready, remove from the pan, slice, and serve.
Nutrition
Notes
For the firmest texture, chill the cheesecake overnight before slicing. Use only brick-style cream cheese—spreadable types or tubs won't set properly. This cheesecake can be made up to two days ahead, and leftovers keep for up to four days in the fridge, tightly covered. You can also freeze individual slices for up to two months; thaw in the refrigerator before serving. Store-brand chocolate sandwich cookies can be swapped for Oreos if desired, and if your cookie crumbs seem a bit dry, add an extra tablespoon of melted butter for the crust. For clean slices, run your knife under hot water and wipe dry between cuts.