Aaron's Cooking Guide | "Cook Book"

Oreo Cheesecake

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OREO CHEESECAKE

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Crust;

- Oreos | 20

- Butter | 4 Tablespoons

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Cheesecake;

- Cream Cheese | 450g

- Powdered Sugar | 130g

- Vanilla Extract | 1 Teaspoon

- Cool Whip | 450g

- Oreos | 6

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Topping;

- Oreos | 6

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< METHOD >

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In a bowl, crush the 20 Oreos until they resemble fine crumbs, then gently melt the butter and add to the Oreo crumbs and mix until well combined. In a 9 inch spring form pan, line the bottom with parchment paper, then scoop the Oreo mixture and press into the bottom and sides of the pan then transfer to a refrigerator to cool as you make the cheesecake. 

In a bowl, beat the cream cheese, powdered sugar & vanilla extract until well combined. Add the Cool Whip and fold into the mixture, then add more crushed Oreos. Remove the base from the refrigerator and scoop the cheesecake filling into the base and gently spread it around into an even layer. Add the extra chopped Oreos on top and gently press them down, cover tightly and transfer back into the refrigerator for 4-5 hours or overnight.

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