No Bake Oreo Cheesecake

Crust (if Baking):

1. Preheat the oven to 325°F, and grease a 9-inch springform pan with vegetable shortening or cake release.
2. Remove the filling from the cookies and set aside. Add the Oreos to a food processor and grind them into fine crumbs. Add the sugar and melted butter, and pulse a couple of times to make a paste.
3. Press the mixture into the bottom and halfway up the sides of the prepared springform pan. Bake for 10 minutes. Cool completely before adding the filling.

Oreo Cheesecake Filling:

1. In a microwave-safe bowl, melt the Oreo filling and white chocolate chips for 30-60 seconds, stopping after 30 seconds to stir it. Repeat until melted, but do not cook too long or it will burn. Let it cool.
2. Using a hand mixer, whip the cream, on medium-high speed until medium peaks form, about 3-4 minutes. Set aside.
3. In a large bowl, beat together the cream cheese and white chocolate mixture. Add a quarter of the whipped cream and fold (the cream cheese mixture will be thick and heavy).
4. Add the rest of the whipped cream and fold by hand gently until smooth. Fold chopped Oreos into the cheesecake mixture. Do not use electric mixer or stand mixer for this step.
5. Pour filling into the prepared crust or store bought Oreo crust. Cover with plastic wrap and chill for at least 4 hours or overnight.

Topping:

1. Whip 1/2 cup of the whipping cream with the sugar, until stiff peaks form.
2. Use a pastry bag or a Ziploc bag with the tip cut off and 1M decorating tip. Pipe whipped cream on top of the cheesecake.
3. Use the rest of the Oreos to decorate the cheesecake.
4. This Oreo cheesecake keeps well in the refrigerator for 5 days.
5. If you've tried this recipe, come back and let us know how it was in the comments or ratings!