8 ounces (226g) full-fat cream cheese, at room temperature
2 tablespoons (24g) granulated sugar
1 jar (7oz) Jet-Puffed Marshmallow Crème
For the Topping:
1 cup (236ml) heavy whipping cream
1/2 cup (65g) powdered sugar
Hot fudge sauce for drizzle, optional
2 crushed Oreos for garnish, optional
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Instructions
For the Crust:
Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
Grind the cookies into a fine crumb using a food processor or blender.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
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