This Oreo cheesecake is thick, creamy, and filled with cookies and cream! It's baked in an Oreo crust and topped with white chocolate ganache and homemade whipped cream!
- 1 1/2 cup powdered sugar
- 1/2 cup white chocolate chips
- 24 oz of cream cheese (3 packs of 250g / 8oz)
- 1/4 cup melted butter
- 50 Oreo cookies (2 packs of 300g) divided
- 1 1/4 cups heavy whipping cream, divided
First, combine melted butter and 1 300 gram packet of Oreo Cookies (25 cookies) in a food processor. Process until smooth and begins to stick together.
Then, press into a 9 ″ springform pan and about 1/2 ″ down the sides.
In a medium bowl, combine white chocolate chips and ¼ cup cream. Microwave on high power at 20 second intervals, stirring well each time, until melted and smooth. Put aside.
In large bowl, beat cream cheese with electric mixer until smooth. Add powdered sugar and melted white chocolate and beat until well blended.
Add remaining 1 cup of cream and beat on low heat until incorporated, then beat on high speed until thickened and foamy (3-4 minutes). Don't stop until it thickens!
Reserve 5 Oreo cookies for decoration and place the remaining 20 in a large zippered bag. Crush with a rolling pin or other hard object and fold into the cheesecake filling.
Spread over prepared crust, cover and refrigerate for at least 5-6 hours or overnight. Happy Cooking Time.