Instructions

• Preheat your oven to 350°F (175°C).
• Mix the crushed Oreo cookies and melted butter in a mixing bowl until well combined.
• Press the Oreo mixture firmly into the bottom of a 9-inch springform pan.
• Bake the crust in the preheated oven for about 10 minutes.
• Beat the softened cream cheese in a large mixing bowl until it’s smooth and creamy.
• Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, mixing until fully combined.
• Whip the cold heavy cream in a separate bowl until stiff peaks form.
• Fold the whipped cream gently into the cream cheese mixture until fully combined.
• Pour the cheesecake filling over the cooled Oreo crust, spreading it evenly.
• Cover the cheesecake and refrigerate for at least 4 hours or overnight for best results.
• Remove the sides of the springform pan carefully and serve.
• Top with additional crushed Oreos or whipped cream before serving, if desired.
• Slice and serve your cheesecake chilled for the best experience.