The No Bake Oreo CheeseCake

INGREDIENTS

Cookie crust

• 250 grams (approximately 25 cookies) Oreo cookies
• 60 grams (1/4 cup) unsalted butter

Cheesecake filling

• 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
• 65 grams (1/3 cup) caster sugar
• 1 teaspoon vanilla extract
• 240 ml (1 cup) thickened or heavy cream
• 60 ml (1/4 cup) full fat sour cream
• 150 grams (approximately 15 cookies) Oreo cookies, chopped

Topping

• 240 ml (1 cup) whipped cream, to decorate
• Mini Oreo cookies, to decorate
• Oreo cookies, crushed, to decorate

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INSTRUCTIONS

• Lightly grease an 8 inch springform baking tin with butter and line the bottom with baking or parchment paper.
• Add Oreo cookies (cream and all) to a food processor and blend until they resemble fine crumbs. Melt butter in the microwave and then pour over crushed Oreos and whiz again until the mixture resembles wet sand.
• Pour Oreo mixture into prepared tin and press down gently using the back of a spoon to form an even layer. Pop in fridge.
• Add cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixture until smooth and creamy. Add cream and beat for a few minutes or until mixture becomes thick and holds its shape. Add sour cream and mix until smooth.
• Gently fold through chopped Oreos. Pour cheesecake mixture on top of the Oreo cookie crust, smooth the top and refrigerate for at least 6 hours or overnight.
•  Add whipped cream to a piping bag fitted with a large star tip and pipe swirls of cream along the edges. Decorate with mini Oreo cookies and crushed Oreo cookie crumbs.