For the Crust:

•2 cups Oreo cookie crumbs (from about 24 cookies) (250 g)

•6 tbsp unsalted butter, melted (80 g)

For the Filling:

•14 oz cream cheese, softened (400 g)

•1 cup heavy cream (33% fat) (250 ml)

•1 cup powdered sugar (120 g)

•1 tsp vanilla extract

•12 Oreo cookies, crushed

For the Topping:

•3 whole Oreo cookies

•3–4 tbsp crushed Oreo cookies (for sprinkling)

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1. Make the Crust:

•Crush the Oreo cookies into fine crumbs using a food processor or sealed bag with a rolling pin.

•Mix the crumbs with melted butter until evenly combined.

•Press into the bottom of a 7–8 inch (18–20 cm) springform pan.

•Chill in the refrigerator for 20 minutes.

2. Make the Filling:

•In a bowl, whip the heavy cream until soft peaks form.

•In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

•Gently fold the whipped cream into the cream cheese mixture until fully combined.

•Fold in the crushed Oreo cookies.

•Spread the filling evenly over the chilled crust. Smooth the top with a spatula.

•Refrigerate for 4–6 hours, or overnight for best results.

3. Decorate:

•Sprinkle the top with crushed Oreos.

•Place whole Oreos on top, either vertically or at an angle for decoration.
•Slice and serve chilled.