Cookies and Cream Cheesecake
Oreo Crust
- 20 Oreo cookies with filling
- 4 tbsp unsalted butter, melted
Preheat oven to 325°F. Crush the Oreos in a food processor or with a rolling pin until they become fine crumbs. Mix the melted butter with the Oreo crumbs until it becomes a wet sand texture. Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10 minutes until the crust is set. Let it cool completely before adding the filling.
New York-Style Filling
- 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 12 Oreo cookies, crushed into small pieces
Preheat oven to 325°F. Using an electric mixer, beat the cream cheese until it becomes smooth and creamy. Gradually add the sugar and continue beating until it is well combined. Add the eggs one at a time, mixing until each one is well incorporated. Stir in the vanilla extract and crushed Oreos. Pour the mixture over the Oreo crust and spread it evenly. Bake for 50-55 minutes until the edges are lightly golden and the center is almost set. Let it cool to room temperature and then refrigerate for at least 4 hours or overnight.
Whipped Cream Topping
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract and continue beating until stiff peaks form. Spread the whipped cream over the top of the chilled cheesecake. Garnish with additional crushed Oreos if desired.
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