Oreo No-Bake Cheesecake
 
  • 3 cups Oreo Crumbs (33 Oreos)
  • 5 tablespoons butter, melted
  • 2 (8 ounce) packages Philadelphia brick-style cream cheese, softened
  • 3⁄4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) tub Cool Whip, thawed
  • 13 Oreos, chopped
  • Place 13 Oreos in a gallon-size Ziploc bag. Crush the cookies using a rolling pin, leaving a few bigger chunks. Set aside.
  • Blitz the remaining 33 cookies in a food processor. Mix the crumbs with the butter until well combined, then press them into the base of a 9-inch springform pan. Refrigerate while preparing filling.
  • In a large bowl, beat the cream cheese until smooth. Scrape the sides and bottom of the bowl, then beat in the sugar and vanilla until smooth.
  • Gently stir in the whipped topping and chopped cookies. Spoon the batter over the crust and spread evenly. Cover and chill for 4 hours or until firm.
Source: https://insanelygoodrecipes.com/no-bake-oreo-cheesecake/
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