Oreo Recipe

Place 24 whole OREO cookies in a food processor and pulse until fine crumbs form. If you don't have a processor, put cookies in a sealed plastic bag and crush with a rolling pin until fine.

Transfer crumbs to a medium bowl. Pour in 6 tbs melted butter and stir until all crumbs are moistened and mixture holds together when pressed.

Press the crumb mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan or a shallow tart pan to form a compact crust. Use the bottom of a measuring cup for an even, firm press.

Chill the crust in the refrigerator for 15–20 minutes while you prepare the filling to help it set.

Prepare cream cheese base

In a large bowl, beat 8 oz room-temperature cream cheese with 1 tbs granulated sugar and 1 tsp vanilla extract until smooth and free of lumps, about 2–3 minutes with an electric mixer on medium speed.

Whip cream

In a separate chilled bowl, pour 1 cup heavy cream and 2 tbs powdered sugar. Whip with an electric mixer on medium-high speed until soft-medium peaks form (stiff enough to hold shape but still slightly glossy).

Fold the whipped cream gently into the cream cheese mixture in three additions. Use a rubber spatula and fold with care to keep the filling light and airy.

Fold in 6 chopped OREO pieces (reserve a few for garnish) until evenly distributed, taking care not to overmix.

Spoon the filling into the chilled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to remove any air pockets.

Refrigerate the assembled dessert for at least 4 hours, preferably 6–8 hours or overnight, until firm. For a quicker set, place in the freezer for 1–2 hours (wrap the pan to prevent freezer burn).

If using, pipe or dollop whipped cream around the edge and top with whole or halved OREO cookies and reserved chopped pieces.

Release from the springform pan and transfer to a serving plate. Slice with a hot, clean knife (wipe between cuts) for clean slices.

Serve chilled. Leftovers can be stored covered in the refrigerator for up to 4 days or frozen for up to 1 month.