No Bake Oreo Cheesecake

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Ingredients
Crust
28 Oreos
6 tablespoons salted butter melted
½ teaspoon salt optional (see notes)
Filling
16 ounces cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon salt
16 ounces cool whip thawed
15 Oreos crushed
Ganache (optional)
⅔ cup semi-sweet chocolate chips
½ cup heavy cream
Topping
Whipped Cream
Oreos
Instructions
1. Add the 28 Oreos for the crust to a food processor and pulse until fine crumbs form. Add in the melted butter and salt and pulse until combined.
2. Transfer the crust mixture to a 10-inch springform pan and press evenly into the bottom and up the sides of the pan. I find that a flat bottomed and sided drinking glass helps with this.
3. In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese, sugar, vanilla, and salt until light and fluffy.
4. Scrape down the sides of the bowl and fold in the cool whip followed by the crushed Oreos and mix until combined and hardly any white streaks remain. The mixture will have a grayish tint to it.
5. Transfer the filling to the crust and spread out evenly and gently.
6. Add the chocolate chips and heavy cream to a medium microwave-safe bowl and microwave for 45 seconds, whisk together the ganache, microwaving for an additional 15 seconds, if needed for the chocolate to fully melt. Let sit at room temperature for 15 minutes.
7. Pour the cooled ganache over the top of the cheesecake filling then refrigerate for at least 6 hours before slicing and serving.
8. Top with whipped cream and Oreos for garnish, if desired.
Notes
1. Up to 5 additional Oreos can be added to the filling if you want a stronger cookie flavor in the filling.
2. If you prefer a crust that doesn’t go all the way up the sides of the cheesecake you can reduce the crust to 20 Oreos, 4 tablespoons butter, and ¼ teaspoon salt and just press it into the bottom of the pan.
3. To make it in a 9-inch pie dish, use the crust ratio just mentioned above and cut the filling ingredients in half (using 7 to 10 Oreos in the filling). Ganache measurements would stay the same.
4. Store in the refrigerator in an air-tight container for up to 3 days. The crust will soften quite a bit after the first 36 hours.
5. I like to add salt to my Oreo crusts because I really think it cuts the sweetness but also adds a lot of flavor, but it’s completely optional.
6. Only full-fat cream cheese should be used in this recipe.
Nutrition
Calories: 570kcal
Carbohydrates: 57g
Protein: 7g
Fat: 37g
Saturated Fat: 19g
Trans Fat: 1g
Cholesterol: 77mg
Sodium: 595mg
Potassium: 252mg
Fiber: 2g
Sugar: 38g
Vitamin A: 906IU
Vitamin C: 1mg
Calcium: 102mg
Iron: 5mg