Ingredients
Equipment
Method
Instructions
- Crush Oreo cookies in a food processor until finely ground.
- Combine crushed Oreos and melted butter in a bowl, mix well.
- Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in sour cream and vanilla extract.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the Oreo crust and spread evenly.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
For a richer flavor, use dark chocolate Oreos. You can also garnish with extra Oreos or chocolate shavings before serving.