Oreo Cheesecake

Oreo Cheesecake

A quick & easy, no-bake cheesecake recipe............

Ingredients :

Biscuit Crust:

1 1/2 cups (100 grams) oreo cookies, without the cream (crushed)

2 tablespoons (30 grams) granulated white sugar

6 tablespoons (85 grams) unsalted butter, melted

Cheesecake Filling:

One 8-ounce (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated white sugar

1 teaspoon pure vanilla extract

1 cup (240 ml) heavy whipping cream

Topping:

Some oreo cookies  and whipped cream for decoration

Method : 

Biscuit Crust :  
In a large bowl, mix together the biscuit crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Cheesecake Filling:  
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract. 

In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled biscuit crust and smooth the top. Cover and place in the refrigerator for about an hour. Decorate with oreo cookies and pipe with whipped cream to decorate. Return to the refrigerator to chill for several hours, or even overnight.

******************************************************