No-Bake Oreo Cheesecake

Chocolate Cookie Crust

1. Separate the creme from 40 cookies and place cookies and the creme filling into 2 separate bowls. Crush the remaining whole Oreos into big, chunky, broken pieces in a large zip top bag using a rolling pin or the bottom of a heavy pan, and set aside.
2. Add the separated Oreo cookies to a food processor and process until you have fine crumbs. Scoop out 3/4 cup (255 g) of the crumbs and set aside. In a bowl, mix the rest of the crumbs and the melted butter together until are of the crumbs are well coated in butter.
3. Line the bottom and sides of a 9-inch (23 cm) springform pan with parchment paper (trimming the parchment to fit the pan well), press the crumb mixture into the bottom pan into one firm, even layer. Place in the refrigerator to chill while you make the cheesecake filling.

The no-bake cookies and cream cheesecake filling:

1. Mix the warm milk and gelatin together, if using gelatin.
2. In a large mixing bowl using an electric hand mixer or a stand mixer, beat the cream cheese on medium speed until smooth with very few or no lumps. Add in the creme from the separated cookies, sugar, vanilla extract and milk mixture then beat with mixer until well combined.
3. Pour the heavy whipping cream in a separate bowl. Start mixing with clean electric mixer beaters on low speed to reduce splashing, then increase the speed to medium-high until the cream is fluffy and stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Then, fold in the crushed oreos.
4. Pour the cheesecake filling onto the cookie crust in your prepared springform pan, and carefully smooth the top of the cheesecake filling with an offset spatula. Sift the reserved 3/4 cup (255g) cookie crumbs over the top of the cheesecake filling with a mesh sieve in an even layer.
5. Cover tightly with plastic wrap and chill in the fridge for at least 4 hours to overnight.
6. Remove the no-bake cheesecake from the pan by unclasping the ring and removing the parchment paper.
7. Optional decoration: whip the sugar and 1/2 cup of cream to stiff peaks, fill a piping bag fitted with a tip (I used a Wilton #1 open star tip) and pipe around the edge of the top of the cake. Decorate with extra Oreos and maraschino cherries, if using.
8. Slice and serve cold.