Ingredients

The following ingredients have 10 Servings
  • 1 1/2 c. crushed Oreo cookies
  • 4 tablespoons melted butter
  • 16 ounces reduced fat cream cheese (feel free to use full fat if you wish!, at room temperature)
  • 1 1/2 cups powdered sugar
  • 3 cups whipped cream or whipped topping
  • 1 teaspoon vanilla extract (optional)

Instruction

  • In a medium bowl combine the chocolate cookie crumbs and melted butter.
  • Press the mixture into the bottom of the spring-form pan and pack it down as well as possible. Chill for 10 minutes in the fridge to set.
  • In the bowl of your stand mixer fitted with the paddle attachment (or in a mixing bowl using a hand mixer) mix the cream cheese on high speed until it's very creamy and smooth. Add the powdered sugar 1/2 cup at a time, mixing on low speed and then high speed until the sugar is all incorporated.
  • Add the vanilla (if desired) and mix to combine.
  • Fold the whipped topping into the cream cheese and sugar mixture with a rubber spatula just until it's combined. Pour the cheesecake mixture into the crust and smooth out the top as much as possible.
  • Cover the pan with plastic wrap and let the cheesecake sit in the freezer for 2-4 hours and then in the fridge overnight. I always find that chilling overnight is best since it help the cheesecake become very firm and helps it slice nicely.
  • Alternatively, chill in the fridge overnight and then place in the freezer for 2 hours before serving. This will yield the same result.
  • Once the cheesecake has spent enough time in the freezer, let it sit on the counter for 10-15 minutes at room temperature before slicing into it. Serve with fresh berries or whatever you wish!