Oreo Cheesecake
2 packages Oreo cookies
2-3 tbsp melted butter
500 ml double cream
1 package vanilla pudding mix (e.g., Royal)
1 cup milk
1 tsp vanilla extract
200 g cream cheese
1 cup powdered sugar
It’s best to make this a day in advance and let the cake sit in the refrigerator overnight to hold its shape better.
Start by cutting the Oreo cookies in half with a sharp knife. You’ll need 12 halves and one whole cookie for decoration. The remaining cookie halves will be used for the crust.
Crush the leftover cookie halves in a food processor and place them at the bottom of a springform pan. I find it helpful to line the bottom of the pan with parchment paper for easier removal of the cake. Pour the melted butter over the crushed cookies and press down slightly to keep the crust together.
In a separate bowl, whip the heavy cream until stiff peaks form.
In another bowl, beat together the cream cheese and powdered sugar until smooth.
In a third bowl, whisk together the pudding mix, milk, and vanilla extract until well combined.
Finally, gently fold together the whipped cream, pudding mixture, and cream cheese, then spread it over the cookie crust. Decorate with the reserved cookie halves and refrigerate the cake.