Cookie Cream Cake (Print Version)

# Ingredients:

→ Oreo crust

01 - 1/2 cup melted unsalted butter
02 - 36 whole Oreo cookies

→ Oreo cheesecake filling

03 - 24 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 2 teaspoons pure vanilla extract
06 - 1 and 1/3 cups whipped heavy cream
07 - 3/4 cup powdered sugar
08 - Crushed Oreo crumbs (from 18 cookies, about 1 1/2 cups - set aside 1 Tablespoon for sprinkling)
09 - 10 Oreo cookies, roughly chopped

→ Decoration

10 - 3/4 cup whipping cream
11 - 1/2 teaspoon vanilla
12 - 1/3 cup powdered sugar
13 - 1–2 Tablespoons crumbled Oreo cookies
14 - 6 Oreos, halved

# Instructions:

01 - Take a 9-inch springform pan, line its base with parchment, and grease the edges. Process entire Oreos (with filling) until you get fine crumbs, then stir in the melted butter until evenly coated. Press this mixture at the bottom and about 1 inch up the pan edges. Let it chill in the fridge or freezer while you handle the filling.
02 - Beat heavy cream until soft peaks form. Mix in powdered sugar and beat until stiff peaks form. Set the whipped cream aside.
03 - In a separate bowl, blend cream cheese, vanilla, and sugar until the mixture is smooth and everything's well blended.
04 - Gently fold the whipped cream in batches into your cream cheese mixture until combined. Then, fold in Oreo crumbs and finally stir in chopped Oreos.
05 - Spread the cheesecake filling on top of the hardened crust. Smooth the surface and chill in the fridge for at least 5-6 hours or, better yet, leave it overnight.
06 - Whip heavy cream with powdered sugar and vanilla until stiff peaks are reached.
07 - Release the pan’s ring and carefully move the cheesecake onto a serving dish. Pipe whipped cream along the edges, popping Oreo halves between dollops. Sprinkle crushed Oreos on top for extra flair.
08 - Keep your cheesecake refrigerated for 5-6 days. You can also freeze it if you want it to last longer.

# Notes:

01 - Chill the cheesecake overnight or for at least 5-6 hours to let the flavors set perfectly.
02 - To avoid chunky filling, make sure your cream cheese has softened completely at room temperature.
03 - For neat slices, heat your knife, wipe it, and repeat after each cut.

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