Ingredients
The following ingredients have 4 Servings
- 25 Oreo cookies
- 2 tablespoons granulated sugar
- 6 tablespoons butter (melted)
- cooking spray
- 16 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1 1/2 cups heavy whipping cream
- 20 Oreo cookies
- 1/2 cup heavy whipping cream
- 8 ounces semisweet chocolate (chopped)
- 1 tablespoon butter (cut into small pieces)
- Additional whipped cream and chocolate shavings for garnish (optional)
Instruction
- Place 25 Oreo cookies and 2 tablespoons of sugar in a food processor. Process until fine crumbs form.
- Pour the cookie mixture into a bowl and add the melted butter. Stir until thoroughly combined.
- Coat a 9 inch springform pan with cooking spray. Press the cookie crust firmly into the bottom and sides of the pan.
- Chill the crust for at least 30 minutes.
- Place the cream cheese in the bowl of a mixer. Beat until smooth.
- Add the vanilla and 3/4 cup sugar and beat until combined.
- Add the heavy whipping cream to the cream cheese mixture. Using a mixer fitted with the whisk attachment, beat the mixture until stiff peaks form, 3-5 minutes.
- Spread 1/3 of the cheesecake mixture into the springform pan. Arrange a layer of 10 whole cookies over the cheesecake mixture. Repeat the process with the remaining cheesecake mixture and cookies, ending with a layer of cheesecake.
- Place the cheesecake in the fridge for 30 minutes.
- Place the 1/2 cup cream in a medium bowl. Microwave in 20 second increments until cream is very hot but not boiling.
- Add the chopped chocolate to the cream. Let sit for a minute, then stir until a smooth chocolate mixture forms. Stir in the butter until melted.
- Pour the chocolate mixture over the top of the cheesecake and gently spread into an even layer.
- Cover and chill the cheesecake for at least 6 hours or up to 2 days.
- To serve, remove side of springform pan. Garnish with additional whipped cream and chocolate shavings if desired.
