For the crust
Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
Place the crust in the fridge while you make the filling.
For the filling
In a large mixer bowl, beat the cream cheese, sugar and vanilla extract together until well combined and smooth. Set aside.
In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture in two parts until well combined..
Gently fold the Oreo crumbs and chopped up Oreos into the cheesecake filling.
Spread the Oreo cheesecake filling over the prepared crust and refrigerate cheesecake until firm, 5-6 hours or overnight.
For the whipped cream topping
Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on medium speed until stiff peaks form.
Remove your cheesecake from the springform pan and set it on a plate or serving platter, then pipe the whipped cream around the rim of the cheesecake.
Place Oreo halves between each whipped cream swirl and finish it off with a sprinkle of Oreo crumbs.
Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 4-5 days.
Notes
*Both of these ingredients can be left out and replaced with 8 oz of Cool Whip, if you prefer.
Nutrition
Serving Size: 1 Slice
Calories: 550
Sugar: 33 g
Sodium: 299.6 mg
Fat: 39.7 g
Carbohydrates: 44.6 g
Protein: 5.8 g
Cholesterol: 98.5 mg
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