This recipe has been safely tried out and of course I have made my own amendments. It turned out slightly sticky which is because of it being unbaked. The cream cheese filling tasted great with a hint of vanilla. I used lemon so sour cream is really not necessary. Plus its so easy to make! Everyone loved it! 🙂 

P.S. It looks really moist and wet in the picture because I just took it out of the refrigerator and its due to condensation.

And, I put a whole lot of extra oreos in mine so add in as much oreos as you’d like!

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Ingredients

CRUST:

  • 1  1/4 cups Oreo cookie crumbs
  • 50grams butter, melted

FILLING:

  • 1 cup heavy whipping cream
  • 250grams cream cheese (softened for at least an hour after refrigerating)
  • 3/4 cup caster sugar
  • 24 Oreo cookies – coarsely chopped
  • Zest of lemon – or ½ cup sour cream if you have it
  • 1 tsp Vanilla extract

Directions

CRUST:

  • Use a knife and remove the icing in the middle of the Oreos. Don’t worry if it breaks, it will be crushed up anyway. Keep the icing to use with the filling later.
  • Crush the Oreos into crumbs. Combine cookie crumbs and butter. Press into a 21cm loose bottom pie pan. Place in freezer while preparing filling.

FILLING:

  • Whip cream until stiff peaks form. Place in refrigerator.
  • Whip cream cheese until smooth. Add sugar, icing from Oreos and blend. Add a zest of lemon and vanilla extract until mixed well. Coarsely chop 24 Oreo cookies and fold into cream cheese mixture. Fold in whipped cream.
  • Turn filling in crust and spread evenly. Cover and refrigerate at least 4 hours. Loosen cheesecake by running knife around edges. Release sides of pan.

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