This cheesecake’s lighter than expected, while still being rich, creamy, and delicious. It’s also…enormous. Nearly comes to the top of a 9″ springform! I think you could do this in a 10″ and even have enough crust to not need to change the recipe at all, and your slices would be a bit more reasonable thickness. I sliced mine and put half of it in the freezer, as it’s just a truly absurd amount of cheesecake for one person to work their way through!

Ingredients:

• 53 double-stuffed Oreos, divided
• 1/3 cup butter, melted
• 2 tablespoons cold water
• 1 package powdered unflavored gelatin
• 1 1/4 cups heavy cream, whipped to firm peaks
• 24 ounces cream cheese, at room temperature
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• sweetened whipped cream and sprinkles for garnish (I bought a can of whipped cream for this, but then that’s always just felt like way overkill so I haven’t opened it)

Process 25 of the Oreos in a food processor and process until they are just small crumbs.

Add the melted butter and process briefly, then pour out into a 9″ (or 10″) springform. Stir the crumbs together a bit more until the butter is spread evenly, then press evenly into the bottom of the pan. Place in the refrigerator.

In a small cup, combine the water and gelatin and let stand at least 5 minutes until the water’s all absorbed. Microwave the absorbed mixture 10 seconds or until melted.

Meanwhile, roughly chop 20 Oreos, then set aside. Beat the whipped cream, if not already beaten to stiff peaks, and set aside.

In a large bowl, beat the cream cheese and sugar on medium until fluffy.

Beat in the gelatin, then the vanilla, beating until well mixed.

Reduce the speed to medium-low and add the whipped cream in small scoops until fully added.

Turn off the mixer and fold in the chopped Oreos with a spatula.

Pour into the refrigerated crust, then tap the pan on the counter firmly to shake out any air bubbles. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.

To serve, run a knife around the inside of the pan to loosen, then remove the sides of the pan. Serve with topped with remaining Oreos, whipped cream, and/or sprinkles as desired.

Oreo Cheesecake

From Go Bold With Butter.

• 53 double-stuffed Oreos, divided
• 1/3 cup butter, melted
• 2 tablespoons cold water
• 1 package powdered unflavored gelatin
• 1 1/4 cups heavy cream, whipped to firm peaks
• 24 ounces cream cheese, at room temperature
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• sweetened whipped cream and sprinkles for garnish

Process 25 of the Oreos in a food processor and process until they are just small crumbs. Add the melted butter and process briefly, then pour out into a 9″ springform. Stir the crumbs together a bit more until the butter is spread evenly, then press evenly into the bottom of the pan. Place in the refrigerator.

In a small cup, combine the water and gelatin and let stand at least 5 minutes until the water’s all absorbed. Microwave the absorbed mixture 10 seconds or until melted.

Meanwhile, roughly chop 20 Oreos, then set aside. Beat the whipped cream, if not already beaten to stiff peaks, and set aside.

In a large bowl, beat the cream cheese and sugar on medium until fluffy. Beat in the gelatin, then the vanilla, beating until well mixed. Reduce the speed to medium-low and add the whipped cream in small scoops until fully added. Turn off the mixer and fold in the chopped Oreos with a spatula. Pour into the refrigerated crust, then tap the pan on the counter firmly to shake out any air bubbles. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.

To serve, run a knife around the inside of the pan to loosen, then remove the sides of the pan. Serve with topped with remaining Oreos, whipped cream, and/or sprinkles as desired.