White Chocolate Oreo Cheesecake

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow to cool while you prepare the filling.

Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Add the eggs, one at a time, beating well after each addition.

Mix in the melted white chocolate and vanilla extract until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Fold in the coarsely chopped Oreo cookies.

Pour the cheesecake filling over the cooled crust, spreading it out evenly.

Bake the Cheesecake:

Reduce the oven temperature to 325°F (160°C).

Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is just set and a toothpick inserted into the center comes out mostly clean.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Prep Time: 30 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 5 hours (including cooling and refrigeration time)

Nutritional Information:

Kcal: 450 kcal per slice | Servings: 12 slices