Oreo Lovers Cheesecake Food

NO-BAKE OREO CHEESECAKE

Steps:

• Crumble 12 Oreo cookies with a food processor to the size of small pebbles. Add the cookie crumbles to a mixing bowl, reserving a few tablespoons out to incorporate into the filling later on.
• Add the melted butter and mix it together. Pour the crumbs into the bottom of a spring form pan and pat it down gently with your hands until firmly compact.
• Add the whipping cream to a mixing bowl. Using an electric mixer, beat it for around 3-5 minutes or until soft peaks form. Put the mixing bowl in the refrigerator so the whipped cream can set.
• Put the cream cheese in a separate mixing bowl. Add the sugar and vanilla extract. Mix until well combined and creamy.
• Next, add the chilled whipped cream to the cream cheese mixture and mix it together until well combined.
• Add the reserved Oreo cookie crumbles and fold them into the mixture. Break up four more Oreos into larger pieces and add half of those to the mixture.
• Pour the mixture into a 6" spring form pan. If your pan is bigger, the mixture will only fill halfway up the pan. Smooth it out with a spatula and top it with the remaining bits of Oreo cookies.
• Place it in the fridge to chill and set. It will take at least 5 hours to set.

CHEESECAKE FACTORY OREO CHEESECAKE (COPYCAT)

Steps:

• Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
• All ingredients need to be at room temperature before beginning.
• Beat cream cheese until light and fluffy.
• Keep mixer on a low setting during the mixing and beating process.
• Add sugar gradually and continue beating cream cheese until mixed through.
• Add eggs one at a time and continue to beat until blended.
• Stir vanilla, salt and flour into cream cheese and egg mixture.
• Add the sour cream.
• Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
• Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
• Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
• Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
• Cool on wire rack.
• When cool, refrigerate for 24 hours.