INGRIDIENTS:<br /><br />FOR THE BASE:<br />24 Pieces of Oreo Cookies<br />4 tbsp Butter (Melted) 55g<br /><br />FOR CHEESE FILLING <br />14 oz Cream Cheese (room temperature) 400g<br />13.5 fl oz Heavy Cream (400ml)<br />1 tsp vanilla extract<br />1/2 cup Sugar (100g)<br /><br />FOR THE TOPPING (OPTIONAL)<br />3-4 pieces of Oreo<br /><br />PROCESS:<br />1. To create fine Oreo crumbs, a food processor is the easiest and quickest way to go. However, if you don't have a food processor, you can still achieve the same result by placing the Oreos in a ziplock bag and using a rolling pin to crush them. To do this, simply place the Oreos in the bag, seal it, and roll a rolling pin over the bag until the Oreos are finely crushed. If using a food processor, pulse the Oreos until they become fine crumbs.<br /><br />2. After crushing the Oreos, place the crumbs into a bowl and combine with melted butter. Mix the two ingredients together until they are well blended and form a crumbly texture.<br /><br />3. Take a 10"x10" (25x25xm) inch pan and line it with parchment paper. Press the cookie mixture evenly into the pan and refrigerate for 10 minutes to firm up while preparing the filling.<br /><br />4. Next, take a mixing bowl and beat together cream cheese and sugar until they are fully combined. Add in heavy cream and vanilla extract, and mix the ingredients until you achieve a smooth, creamy consistency.<br /><br />5. For added texture, break some Oreos into small pieces and fold them into the filling mixture. Once fully combined, pour the mixture over the chilled cookie crust and use a spatula to spread it evenly. If desired, sprinkle crushed Oreos on top.<br /><br />6. Finally, refrigerate the dessert for at least 4 hours or until the filling has set. Enjoy!<br /><br />
