Ingredients:

  • 24 Whole Oreo Cookies (approx. 270g)
  • 5 tbsp (70g) Unsalted Butter, melted and slightly cooled
  • 1/8 tsp Fine Sea Salt
  • 24 oz (680g) Full-Fat Cream Cheese, room temperature
  • 3/4 cup (150g) Granulated Sugar
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Fresh Lemon Juice
  • 1 1/2 cups (360ml) Cold Heavy Whipping Cream (min 36% fat)
  • 12 Oreo Cookies, coarsely chopped

Instructions:

  1. Pulse 24 cookies in a food processor until they reach a fine, sandy consistency.
  2. Add melted butter and salt to the crumbs and pulse until the mixture resembles wet dark sand.
  3. Compress the mixture firmly into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Freeze for 15 minutes.
  4. In a large bowl, beat the room-temperature cream cheese, sugar, vanilla, and lemon juice until completely smooth and aerated.
  5. In a separate chilled bowl, whip 1.5 cups of heavy cream to stiff peaks.
  6. Gently fold the whipped cream into the cream cheese mixture in two batches until no streaks remain.
  7. Fold in the 12 coarsely chopped Oreo cookies.
  8. Pour the filling over the prepared crust and smooth the top with an offset spatula.
  9. Cover and refrigerate for at least 6 hours, or until the filling is set and firm.
  10. Before serving, garnish with the remaining whipped cream, crushed Oreos, and halved Oreo cookies.