Golden Oreo cookies: There is no need to remove the white parts from the center of the cookies, you can use the cookies whole.
Butter – can be lightly salted or unsalted, it won’t make any big difference to this recipe.
Cream cheese: This should be the firm brick-style cream cheese. We used Philadelphia cream cheese.
Heavy cream: This is essential to the structure of your cheesecake filling. If you’re outside of the USA then use a thickened cream or whipping cream.
The cream must be fridge cold. If your heavy cream is not super cold straight from the fridge then it may not whip up properly. So it’s crucial that it is very cold when you add it to your stand mixer.
Let it set overnight. It’s most ideal if you can leave this cheesecake to set overnight, so that it sets up properly and is firm enough to slice and serve.
Make Ahead: This cheesecake is ideal to make the day before as it’s best to let it set overnight in the fridge anyway (or longer) so making it the day before you need it will work out perfectly.
Storing and Freezing: Keep it stored in the fridge and enjoy within 4-5 days. If you’d like to freeze it then let it set completely in the fridge first before moving it to the freezer. It is freezer friendly for up to 3 months. Thaw in the fridge and then slice and serve.
Nutrition
Serving: 1Slice | Calories: 527kcal | Carbohydrates: 47g | Protein: 5g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 347mg | Potassium: 122mg | Fiber: 1g | Sugar: 30g | Vitamin A: 997IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
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